Middle-eastern beef filo cigars

Using leftovers from your fragrant Middle-eastern beef meal, these crispy and fragrant beef pastries make the ideal appetiser or tasty snack.

This recipe was designed as a two for one meal, made using reserved beef, couscous and sauce from our recipe for Middle-eastern beef with herbed couscous from our cookbook Food for the Soul.



Middle-eastern beef fillo cigars

1.Preheat oven to 200°C/400°F. Line two large oven trays with baking paper.
2.Combine beef mixture, herb couscous, fetta and parsley in a large bowl; season to taste.
3.Place one pastry sheet on a work surface and cover remaining sheets with baking paper then a damp tea-towel to prevent drying out. Lightly brush sheet with butter, then fold in half widthways. Spoon ¼ cup of couscous mixture along one long edge. Fold in 4cm (1½ inches) of the short edges from both ends, then roll up tightly, forming a cigar shape. Place on tray. Repeat with remaining pastry and filling.
4.Brush cigars with remaining butter; sprinkle with seeds. Bake for 20 minutes or until golden. Serve with yoghurt sauce.

Cigars can be filled and rolled up to 4 hours ahead. Cover with baking paper and a slightly damp tea-towel; refrigerate until ready to bake.

Cigars can be frozen for up to 1 month at the end of step 3. Thaw overnight in the fridge before baking.


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