Quick & Easy

Beef and fig cigars

These crispy pastry cigars with plum dipping sauce make fantastic finger food.
Beef and fig cigars
48 Item



1.Melt butter in large frying pan; cook onion, cinnamon and garlic,stirring, until onion softens. Add beef; cook, stirring, until browned. Stir in figs and chives; cool 10 minutes.
2.Meanwhile, preheat oven to 200°C/400°F. Oil 2 oven trays.
3.Coat 1 pastry sheet with oil spray; cover with a second pastry sheet. Cut lengthways into 3 even strips, then crossways into 4 strips.
4.Place 1 rounded teaspoon of beef mixture along bottom of one narrow edge of a pastry strip, leaving 1cm (½-inch) border. Fold narrow edge over beef mixture then fold in long sides; roll to enclose filling. Place cigar, seam-side down, on trays. Repeat process with remaining pastry and beef mixture.
5.Lightly spray cigars with oil. Bake about 10 minutes or until browned lightly. Serve with plum sauce.

When working with the first two filo sheets, be sure to cover the remaining sheets with baking paper then a damp tea towel to prevent them drying out.


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