In a bowl, combine the Condito Ketchup & Mayo Sauce, tomatoes, horseradish, lemon juice, soy sauce, and olive oil. Blend until smooth. Add the shrimp, salt, pepper, lemon zest, and lemon juice and mix. Meanwhile, cook the pasta according to package directions. Strain and toss with the prepared sauce. Add fresh herbs and serve.

For the pastry sheets
Preheat the oven to 180°C (fan setting). In a bowl, whisk together the egg, milk, olive oil, and salt. Line a 40×30 cm baking tray with parchment paper and lay down the first phyllo sheet.
Brush the egg mixture over the entire surface using a pastry brush. Repeat the same process with the remaining 2 phyllo sheets, layering them on top of each other. Fold the excess edges inward to form a border. Carefully brush the border with the egg mixture as well.

For the filling
In a blender, combine the tomato, onion, bell pepper, and parsley until smooth and paste-like. Transfer to a bowl and add the ground beef, blended vegetable paste, Condito Mayonnaise, tomato paste, spices, sugar, olive oil, salt, and pepper. Mix thoroughly until well combined. Spread the meat mixture evenly over the phyllo sheets using a spoon. Bake in the oven for 30–35 minutes.

Remove the meat pie from the oven. While still warm, roll it up (starting from the shorter side) using the parchment paper. Let it rest for 10 minutes, then slice and serve with extra Mayonnaise.