|Butter||1 1⁄2 Ounce, melted (40 Gram, 3 Tablespoon)|
|Red onion||1 Small, finely chopped|
|Skinless boneless chicken/Skinless boneless turkey||5 Ounce, minced (150 Gram Ground)|
|Garlic clove||1 Large, crushed|
|Lemon juice||1⁄2 Tablespoon (Juice Extracted From 1/2 Lemon)|
|Chopped fresh parsley||30 Milliliter (2 Tablespoon)|
|Filo pastry sheets||12 , thawed if frozen (Each Measuring10 X 6 Inch)|
|Bantam eggs/Pheasant / guinea fowl eggs||6 Small|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
|Ground black pepper||To Taste|
1. Heat half the butter in a pan. Saute the onion for about 3 minutes until soft. Add the minced meat, garlic, lemon juice, parsley and seasoning. Cook, stirring with chopsticks, for 2-3 minutes until the meat is just cooked. Set aside to cool.
2. Place one sheet of pastry lengthways on the work surface and brush with melted butter; top with a second sheet. Brush the edges with butter and place one-sixth of the meat mixture on the lower left side of the pastry sheet, about 2.5cm/1in from the base. Flatten the filling, making a slight hollow in it.
3. Carefully crack an egg into the hollow and be ready to fold up the pastry immediately so that the egg white does not run out. Lift the right-hand edge of the pastry and fold it over to the left edge to enclose the filling. Seal quickly, fold the bottom edge straight up to seal, then fold the bottom left corner across to the right corner, forming a triangle.
4. Use the remaining pastry sheets and filling to make another five parcels in the same way. Heat the oil in a wok until a cube of bread added to it turns golden in about 1 1/2 minutes. Cook the pastries, two or three at a time until golden. Lift them out of the pan with a slotted spoon and drain on kitchen paper. Serve the pastries hot or cold.