MID­DLE-EASTERN BEEF FILO CIGARS

PREP + COOK TIME 45 MIN­UTES SERVES 4

The Australian Women’s Weekly Food Magazine - - Family Favourites Make Ahead -

2 cups (400g) re­served beef mix­ture (see Mid­dle−eastern Beef with Herb Cous­cous; Recipe 1, left) 1 cup (150g) re­served herb cous­cous

(Recipe 1, left)

100g fetta, crum­bled

2 ta­ble­spoons finely chopped fresh

flat−leaf pars­ley

12 sheets filo pas­try

100g but­ter, melted

1 ta­ble­spoon black sesame seeds ½ cup (140g) re­served Yo­ghurt Sauce

(Recipe 1, left)

1 Pre­heat oven to 200°C/180°C fan. Line two large oven trays with bak­ing pa­per.

2 Com­bine the re­served beef mix­ture, re­served herb cous­cous, fetta and pars­ley in a large bowl; sea­son.

3 Place one pas­try sheet on a work sur­face (cover re­main­ing sheets with bak­ing pa­per, then a damp tea towel to pre­vent them dry­ing out). Lightly brush sheet with some of the but­ter, then fold in half width­ways. Spoon ¼ cup of cous­cous mix­ture along one long edge. Fold in 4cm of the short edges from both ends, then roll up tightly, form­ing a cigar shape. Place on a 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 re­served yo­ghurt sauce.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.