Churek

Method

Mix flour, salt and half the oil with water to form a soft dough, then knead for 10 minutes until smooth and elastic. Divide into 8 equal portions and rest for 30 minutes. Fry the diced onion in butter until golden, add minced meat and cook until browned, season with salt and pepper, then stir in herbs and cool. Roll each dough portion very thin into a rectangle, spread with meat filling, then roll tightly and coil into a spiral. Place on an oiled baking tray and brush with remaining oil. Bake at 200°C for 25-30 minutes until golden brown. Serve hot, traditionally with butter or sour cream on the side.