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Member recipe

Spicy Cigars

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Serves 1 - 32 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!

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  • 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


    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.
    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.
    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.
    4. Repeat with the remaining ingredients to give you 32 cigars.
    5. Brush the cigars with beaten egg.
    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.

Comments, questions and tips

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16th Dec, 2011
These are awesome.
31st Jul, 2010
What a change from the traditional sausage rolls. I had no apricots so added Sun Dried Tomatoes, dried chillies, and some chilli powder gives them a good kick.
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