Place the Meat and Nut Filling in a bowl and mix in the vinegar and lemon juice.
Take one small ball of pastry at a time and roll into a thin sheet on a floured board.
Cut into strips approx 3 in x 4 in (7.5 cm x 10 cm).
Place 2 teaspoons of filling along the centre of each pastry strip.
Roll up firmly and place on a well greased baking tray.
Brush the top of each roll with melted ghee and bake in a moderately hot oven until golden.
Variations Instead of a roll, make a tart shape by cutting out small thin rounds of pastry with a biscuit cutter and pulling up and pinching the edges all around to form a round shell.
• Add 2 tablespoons of tomato paste, 1/2 cup of well strained, peeled, chopped tomatoes and 2 tablespoons of parsley to the Meat and Nut Filling (extra salt may also be necessary).
• Substitute a mixture of 1 1/4 cups minced, steamed brains or cooked chicken, 1 tablespoon finely chopped parsley or spring onions, 1 unbeaten egg, salt and pepper for the Meat and Nut Filling.
• Substitute a mixture of 1 1/4 cups grated cheese, 1 tablespoon parsley and a pinch of cayenne pepper for the Meat and Nut Filling.