Minced Meat Rolls with Puff Pastry and Yogurt Dip

Prepare the Ingredients: On a cutting board, use a sharp knife to cut the bacon into small cubes. Finely chop the leek, onion, and garlic. Sauté the Vegetables and Bacon: Heat a deep non-stick frying pan over high heat and add the olive oil. Sauté the chopped onion, garlic, and leek for 2-3 minutes.

Add Bacon and Spices. Add the chopped bacon, smoked paprika, and sweet paprika to the pan. Continue sautéing for another 2 minutes. Cook the Ground Beef. Add the ground beef to the pan. Sauté while constantly stirring to break up the meat thoroughly. Add Tomato Ingredients. Stir in the tomato paste, sugar, grated tomato, beef stock, salt, and freshly ground pepper. Mix well, reduce the heat, and let the mixture simmer until the meat is cooked and the sauce has thickened. Incorporate the Cheese. Once the meat mixture is ready and has thickened, transfer it to a large bowl. Add the grated kasseri cheese, mix well, and allow it to cool sufficiently. Prepare the Puff Pastry: On a clean, lightly floured surface, lay out one sheet of puff pastry. Sprinkle it with a little flour and gently roll it out slightly with a rolling pin. Assemble the Rolls: Spread half of the cooled meat mixture over the puff pastry sheet, leaving a margin of about 2 cm (approximately the width of two fingers) along one long edge. Roll and Seal: Starting from the long side opposite the margin, roll up the pastry. Brush the margin with a little water to help seal the roll.
Cut into Slices: Cut the roll into slices about 2 cm thick. Place the slices into muffin tin cups. Repeat: Repeat the process with the second puff pastry sheet and the remaining meat mixture.

Preheat the oven to 200°C (390°F) with the fan setting. Bake the rolls for 20-25 minutes or until golden brown.

Prepare the Yogurt Dip: While the rolls are baking, combine all the ingredients for the yogurt dip yogurt, cream cheese, olive oil, salt, and freshly ground pepper in a bowl. Mix well.
Arrange the minced meat rolls on a large platter. Top each roll with 1-2 teaspoons of the yogurt dip.