Spicy Cigars
- Preparation and cooking time
- Total time
- More effort
- Makes Pieces
Ingredients
- 250g/9oz Cumberland Sausagemeat
- 25g/1oz ready-to-eat dried apricots, finely chopped
- 8 Large Filo Pastry sheets, 40cm x 30cm
- 1 egg, beaten
Sesame Seeds and Paprika, for sprinkling
- Cooling Mint Raita, to serve
For the Spicy Paste
- 2 tbsp Grapeseed or Sunflower Oil
- 1 Large Onion, finely chopped
- 1 Garlic Clove, crushed
- 1 tsp Ground Cardamom
- 1 tsp Ground Coriander
- 1 tsp Allspice
- 4 tsp Paprika
- 1 tsp Ground Ginger
- Good pinch of Cayenne pepper
- 1 tsp Salt
- Freshly Ground Black Pepper
Method
- STEP 1Preheat the oven to 190c/Gas Mark 5. Make the spicy paste: heat the oil in a frying pan with alid. Add the chopped onion and cook covered over a low heat for 5-7 minutes until softened and golden. Add the remaining paste ingredients and season well with black pepper. Turn up the heat and fry for a further 30 seconds. Transfer to a blenderor small food processor with 2 tbsp of cold water and whizz until smooth. Set aside. In a bowl, mix together the sausagemeat and apricots.
- STEP 2Lay 1 filo sheet on a work surface, top with another filo sheet and cut into 8 rectangles, 10 x 15cm. Spread each rectangle with 1/2 tsp of spicy paste.
- STEP 3Take a heaped tsp of the sausage and apricot mixture and shape it into a very thin sausage. Lay the thin sausage across the bottom shortest edge of the rectangle, then carefully roll up in the pastry. Transfer to a baking sheet lined with baking paper.
- STEP 4Repeat with the remaining ingredients to give you 32 cigars.
- STEP 5Brush the cigars with beaten egg.
- STEP 6Sprinkle with Sesame seeds. Bake for 15-18 minutes until the pastry is golden and crispy. Sprinkle with a little paprika 2 minutes before the end of the cooking time. Serve warm or cold with amint raita dip.
