Chop the onion, sauté for 5 minutes in a pan with a drizzle of oil. Add the meat and then the seasoning. Cook for 5 to 8 minutes. Put everything in a salad bowl with the potato (previously cooked in water) in small cubes. Chop the mint and incorporate it into everything as well as the egg.
Cut a pastry sheet in half. Fold it by bringing the round edge to the other. Then put a tablespoon of stuffing on the left edge. Then take the left corner to bring it up, so the triangle formed brings it down, then up. Cut if there is excess leaf. Cook them in a hot oil for 2 to 3 minutes on each side. Enjoy immediately.