Gently saute the onion for around 5 minutes until soft. Add the mince meat and brown. Add a pinch of cinnamon, salt and pepper and the chopped parsley and stir well. On a gentle heat add the egg, taking care not to let it scramble.
Let this mixture cool else the pastry will disintegrate.
Place 2 – 3 tablespoons of the beef mixture about 4cm from the bottom of the feuille de brick, leaving approx an 2.5cm either side. Cut the cheese in half and lay across the mixture. Pull the brik up from the bottom, fold the sides to the centre of section and continue to roll. Place the Boreks (fold side down) in a frying pan with vegetable oil and fry on both sides until golden.
Pat with kitchen paper to remove excess oil and squeeze over some lemon juice.