Beat and Mix: Crack the egg into a kneading bowl, beat until blended, then add water and salt.
Add Flour: Gradually add flour until you achieve a soft, non-sticky dough.
Knead and Rest: Knead the dough for 5-6 minutes, then divide into four parts and shape into meringue-like rounds.
Chill: Cover and let the dough rest in the refrigerator for 30 minutes.
Crafting the Filling
Cook Minced Meat: In a pan, cook minced meat until browned, then add chopped onions and spices.
Flavor to Perfection: Season with salt, black pepper, and chili pepper according to taste.
Let it Cool: Remove from heat and allow the filling to cool before using.
Assembling the Pastries
Roll Out the Dough: Roll each portion of dough into a square on a floured surface.
Add Filling: Place a strip of filling lengthwise on each square and roll into a cylinder.
Brush with Egg Wash: Mix egg yolk and milk, then brush onto the pastries for a golden finish.
Baking to Perfection
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