Long Borek with Ground Lamb

3 sheets of round filo pastry
FILLING:--
1 lbs ground lamb
1 tbsp SIDS GARLIC SAUCE
1 onion
1 tomato, peeled
2 orange peppers
SIDS SALT & PEPPER to taste
paprika
LIQUID MIX:--
1 cup whole milk
½ cup rice bran oil
2 eggs

To prepare filling, in a medium sautéing pan, sauté onions in oil on medium/high heat until lightly browned. Add diced orange pepper and tomato. Cover with a lid and cook for 5 minutes. Add SIDS GARLIC SAUCE, ground lamb and stir constantly to break the lamb up until it is browned. Season with SIDS SALT & PEPPER to taste.
Simmer until the juice is absorbed. Turn the heat off and cool to room temperature.
In a medium mixing bowl, whisk eggs, milk and oil until well blended. Set that aside.
Cut each pastry sheet in half vertically then in half horizontally leaving you with 12 triangles in total.
Take one of them and put that on a flat surface like counter top. Brush its surface with egg wash evenly. Spread 2-3 tbsp filling on the wide side of each triangle and fold the edges lightly on the filling and roll it to the pointy edge of triangle. Place that on a lightly greased baking tray. Meanwhile, preheat the oven to 175°C.
Finish all pieces and place them on baking tray. Brush them again with the remaining liquid mixture (this time brushing their tops) and sprinkle some nigella seeds. Bake until golden brown.