This recipe is extremely versatile. With the basic structure of the phyllo pastry rolled into a cigar, almost any ingredient can be substituted to make a delicious snack or main meal.
Beef and mustard cigars/ Cold meat cigars
- Makes 8 cigars
- 400g Cold shaved beef or pastrami (or any cold shaved meat of choice)
- 1 packet fresh asparagus
- 1 packet thawed phyllo pastry
- 1 Egg
- Dijon mustard to taste
Preheat oven to 180 degrees. Bring a shallow pan of water to the boil. Add asparagus and boil for 3-4 mins until bright green. The asparagus cooks quickly and must still be crispy, not soggy and brown.
Fold a single sheet of phyllo pastry in half. At the base of the sheet (portrait view) spread 1teaspoon Dijon mustard onto the pastry. Add 100g of beef or pastrami on top of the mustard spread. Next, places a few spears of boiled asparagus on top of beef. Fold the sides of the phyllo pastry towards the centre and roll from the base into a cigar with the ingredients inside.
Beat egg in a bowl and spread over the cigars. Place in baking dish and bake until golden brown and crispy.