- 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.