Meat rolls

Preparation:

Preparation: Mix 3 eggs, oil, bicarbonate, salt, yoghurt and as much flour as needed to obtain the consistency – as the Turks say – of 'an ear lobe'; work the dough by rolling it out and re-rolling it a few times and put it in the freezer for 2 hours. Then cut it, thaw it, make a sheet of it and cut it into squares – about forty – then rolling them over with a roller to make rectangles. In each of which put a teaspoon of meat previously mixed with butter and onion, and close by pressure like a ravioli. Put them in the oven on a buttered pan, brushing them with egg and browning them.