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Spicy Cigars

By gemma_carr-2 (GoodFood Community)
  • Rating: 5 out of 5.1 rating
  • Preparation and cooking time
    • Total time
  • More effort
  • Makes Pieces
A Recipe by Lesley Waters in the Nov 1998 issue of Good Food! A favourite at Christmas. A tasty, lightly spiced alternative to the traditional Sausage Roll!


  • 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


  • STEP 1
    Preheat 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 2
    Lay 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 3
    Take 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 4
    Repeat with the remaining ingredients to give you 32 cigars.
  • STEP 5
    Brush the cigars with beaten egg.
  • STEP 6
    Sprinkle 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.
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