Pork mince, rosemary and apple cigars

apple rosemary Butter sherry sweet-chilli-sauce Ostrich-Mince salt-and-pepper-(1)


  • 500g lean pork mince
  • 200g canned apples, drained
  • 2 sprigs rosemary
  • ½ teaspoon 5 spice mix
  • 1 teaspoon butter
  • 2 Tablespoons sherry
  • 1 Tablespoon sweet chilli sauce
  • Salt and pepper to taste


Preheat oven to 180 degrees. Fry the mince with ½ teaspoon butter in pan. Add rosemary, five-spice mix, sweet chilli sauce, salt and pepper. Cook until golden brown then set aside. In a separate pan, grill the canned apples with ½ teaspoon butter and sherry on medium heat until soft. Gently mix the apples and pork mince together. Remove the rosemary

Fold a single sheet of phyllo pastry in half. At the base of the sheet (portrait view) add a couple ribbons of smoked salmon. Scoop 1 tablespoon cottage cheese mixture on top of salmon. 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.

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