Roll out half of the puff pastry as thinly as possible and ensure it does not tear. Cut the rolled out puff pastry lengthwise into four equal parts.

Mix the mince with the chopped onion, and season. Divide the mince into two equal parts. Place half of the stuffing onto the prepared puff pastry by placing it at the edge of the pastry and evenly distributing it along the entire width of the edge, and then roll the pastry (as a wrap). Repeat the process with the other half of the pastry and the remainder of the stuffing.

Carefully place the rolls on a baking tray with parchment paper, and then cut into small cubes. Bake at 220°C for about 40 minutes.

Mix sour cream, yoghurt, salt, pepper and dill, if desired, for the topping.

Recipe is from PP cook book Smells like home, contributed by Belma Dinarević, Bosnia and Herzegovina.