Name: Middle-eastern beef filo cigars
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 cups (400g) reserved beef mixture [Middle-eastern beef](https://www.womensweeklyfood.com.au/recipes/middle-eastern-beef-with-herb-couscous-31980|target="_blank"); 1 cup (150g) reserved herb couscous [Middle-eastern beef](https://www.womensweeklyfood.com.au/recipes/middle-eastern-beef-with-herb-couscous-31980|target="_blank"); 100 grams fetta, crumbled; 2 tablespoons finely chopped fresh flat-leaf parsley; 12 sheets fillo pastry; 100 grams butter, melted; 1 tablespoon black sesame seeds; ½ cup (140g) reserved yoghurt sauce [Middle-eastern beef](https://www.womensweeklyfood.com.au/recipes/middle-eastern-beef-with-herb-couscous-31980|target="_blank")

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.

Serves 4

Cook

45M

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.

Ingredients

2 cups (400g) reserved beef mixture [Middle-eastern beef](https://www.womensweeklyfood.com.au/recipes/middle-eastern-beef-with-herb-couscous-31980|target="_blank")

1 cup (150g) reserved herb couscous [Middle-eastern beef](https://www.womensweeklyfood.com.au/recipes/middle-eastern-beef-with-herb-couscous-31980|target="_blank")

100 grams fetta, crumbled

2 tablespoons finely chopped fresh flat-leaf parsley

12 sheets fillo pastry

100 grams butter, melted

1 tablespoon black sesame seeds

½ cup (140g) reserved yoghurt sauce [Middle-eastern beef](https://www.womensweeklyfood.com.au/recipes/middle-eastern-beef-with-herb-couscous-31980|target="_blank")

Method

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.
Note

Women's Weekly Food

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