First of all sauté your red pepper until it softens and allow to cool.
Take a yufka triangle and place on a flat surface with the pointed edge facing away from you.
Brush all over with the egg and milk mixture.
Take some of your grated cheese and arrange it into an oblong shape a couple of inches above the rounded edge, leaving a rough 3 inch gap either side.
Sprinkle some of the red pepper over the cheese.
Now arrange pastırma over the top of the cheese and pepper.
Fold the rounded edge over the top of your filling and then fold in both sides, too.
Now, keep folding until you get to the point at the top.
Repeat this process until you have used your 6 triangles.
Heat some sunflower oil in a pan for deep frying.
When the oil has heated, plunge your paçanga böreği into the oil in batches and remove when the pastry is golden brown. This only takes a couple of minutes so don't leave them unattended.
When your paçanga böreği is golden brown, remove from the oil and place on kitchen paper to drain.
Serve immediately and eat while hot.