• 1 packet phyllo dough, Kardis
  • 100 gr. melted margarine or vegetable oil, VitaD’or
  • 100 gr. sesame seeds

For the filling

  • Vegetable oil for sautéing, VitaD’or
  • 2 tsp ginger finely cut
  • 1 medium onion, chopped
  • 2 red peppers, finely chopped
  • 100 gr. mushrooms chopped
  • ½ Chinese lettuce, finely chopped
  • 1 grated carrot
  • ½ tbsp cinnamon, Kania
  • 1/2 cup finely chopped walnuts, Alesto
  • Himalayan, Deluxe
  • Black pepper, Kania


For the sauce

  • 2 cups pineapple juice, Vitafit
  • 2/3 cup water
  • 6 tbsp vinegar, Pason
  • 2 tbsp soya (soy) sauce, Vitasia
  • 1 cup brown sugar, Belbake
  • 6 tbsp corn flour, Rivercote


Method for the patties

  1. Sauté the onion in a large pan and when soft enough add the ginger.
  2. Add consecutively the pepper and mushrooms.
  3. After sautéing well, add the Chinese lettuce and carrot and stir until soft enough
  4. Remove the vegetables from heat and put them in a strainer, drain excess liquid. (The filling should be dry enough to avoid sagging of phyllo)
  5. Add cinnamon, salt and pepper to the filling
  6. Cut phyllo sheets in squares.
  7. Brush sheets with oil or melted margarine and place a small amount of the filling in the center of each dough square.
  8. Roll them, shaping them into long cigars. Place them on a baking tray with greaseproof paper.
  9. Grease them again with margarine or oil and sprinkle with sesame seeds
  10. Preheat oven at 170°C, for about 25′, and bake until golden brown.
  11. Serve with sauce.


For the sauce

  1. Mix all the ingredients in a bowl
  2. Heat on medium heat, stirring well until sauce thickens.