Blend the aromatics

• Blend the onion, garlic, parsley and coriander into a coarse mixture.

Season the beef mince

• Put the beef mince in a large bowl and add the blended aromatics.
• Add the red pepper paste, ground cumin, ground coriander, garlic powder, kebab seasoning, sumac, salt and pepper.
• Pour in the olive oil and mix everything thoroughly with your hands.

Defrost the parathas

• Let the frozen parathas soften just enough to fold, without fully defrosting.
• Work quickly so the remaining parathas don't soften too much.

Fill and fold the pastries

• Place a portion of mince in the centre of each paratha without overfilling; add a little cheese in the middle if you like.
• Make small slits with a knife, then fold the outer edge inwards and seal the paratha nicely.
• Place the pastries seam side down on a lined baking tray.

Brush and top

• Brush the tops with beaten egg.
• Sprinkle roasted sesame seeds over the pastries.

Bake until golden

• Bake at 200 °C until golden brown and fully cooked.