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Chop the onion into small cubes. Heat the sunflower oil and cook the meal till boils out its juice and colour changes. Then, add the onion and keep cooking. Chop the green pepper very thin add into pan. Chop the parsley. Put the tomato paste into pan and mix. Add chopped tomato, oregano, black pepper, salt, parsley and cook for 5 minutes while mixing. Let the mille-feuille dough thaw. Then put them onto kitchen counter and put one spoon from filling on each dough. Fold the dough by closing opposite corner onto each other and fix it by pressing with your hands. Cover an oven tray with an oven paper. Put the dough bags into oven tray on their folded sides. Perfuse egg yolk on the doughs. Bake for 25 minutes at 180 degrees. Serve hot.
Bon Appetite!
