In a bowl mix the parsley, mushrooms, pastrami, oregano and grated cheese. In a separate bowl mix together the eggs, vegetable oil and milk.
Roll the pastry into an A4 sized sheet approximately ½cm thick. Layer the pastrami mixture over the pastry. Roll the pastry up from the long end encasing the filling like a Swiss roll. Cut the roll into equal sized portions, dip each portion into the egg and milk mixture then coat in the breadcrumbs. Deep fry each pastry roll in a fryer for approximately 3 minutes or until golden brown. Leave to cool for a minute then serve.
To ensure even cooking time make sure each portion is similar in size.
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