1

Preheat your pan on medium heat before adding a thin layer of olive oil.

2

Mince the onion and add it to the hot oil. Let it caramelize for a few minutes.

3

Mince the garlic and add it to the pan once the onion is caramelized.

4

Add 3 tablespoons of paprika powder and cumin to the pan and sauté until they become aromatic, making sure they don't burn.

5

Once the spices have released their flavor, add the tomato paste and sauté briefly.

6

Add the Redefine Meat to the pan and cook for a few minutes.

7

While the Redefine Meat is cooking, slice the sweet peppers into small pieces and add them to the pan.

8

Cut the tomatoes into small cubes and add them to the pan as well.

9

Let the mixture simmer on low to medium heat so some of the moisture from the tomatoes can evaporate. The mixture shouldn't be too wet; otherwise, it will make the filo pastry soggy.

10

Add the lemon, parsley, agave syrup, salt, and pepper, and let it simmer for another few minutes.

11

Preheat the oven to 180 degrees Celsius (or as specified on the filo pastry packaging).

12

Place the filo pastry on a clean surface and cover it with a little olive oil. This helps to bake the pastry.

13

Add a thin cylinder of filling (around 3 tablespoons) to the pastry and roll it up like a cigar.

14

Repeat this with as many sheets as the filling allows. Make sure not to overfill the pastry, or it won't become crunchy.

15

Bake in the oven until golden (10-20 minutes). This really depends on the oven and the amount of filling, but you'll start to smell it when it's done.