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Filo cigars
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Spicy mince filo parcels for a flavor explosion.
Ingredients:
  • 1 brown onion, halved, finely chopped
  • 5.00 gm ground sweet paprika
  • 2.50 gm ground cumin
  • 1.25 gm ground cinnamon
  • 1/4 tsp cayenne pepper
  • 62.50 ml coarsely chopped fresh coriander
  • 1 egg, lightly whisked
  • 12 sheets filo pastry, halved crossways
  • 50g butter, melted
  • 1 egg yolk, lightly whisked
Instructions:
  • In a frying pan over medium heat, sauté onion and garlic in olive oil until onion is golden, about 5 minutes. Stir in paprika, cumin, cinnamon, and cayenne pepper, and cook until fragrant, about 1 minute. Add the mince and cook, breaking up any lumps with a wooden spoon, until it changes color, about 5 minutes. Let it cool for 30 minutes.
  • Combine the coriander and egg with the mince mixture, stirring well. Season generously with salt and pepper.
  • Lay out the filo sheets on a clean surface and cover them with a dry tea towel followed by a damp one to keep them moist. Brush one sheet of filo with melted butter and fold it in half. Place a tablespoon of lamb mixture along one edge. Fold the sides in and roll up to make a cigar shape. Brush the end with egg yolk to seal. Place on a tray and repeat the process with the remaining filo, butter, lamb mixture, and egg yolk.
  • Fill a medium saucepan with vegetable oil until it reaches a 6cm depth. Heat the oil to 170°C over medium-high heat. Test if the oil is ready by placing a cube of bread - it should turn golden in 20 seconds. Carefully add 4 filo cigars at a time and fry for 3 minutes or until golden. Transfer to a plate lined with paper towel. Repeat with the remaining cigars in 5 more batches, ensuring to reheat the oil between batches. Arrange the cooked filo cigars on a serving plate and serve either hot or at room temperature.

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