Moroccan Cigars with Ras El Hanout
6 filo pastry sheets
1 sachet Al’Fez Ras El Hanout
2 red peppers
8 sundried tomatoes
375g minced beef/lamb
1 garlic clove
1. Preheat the oven to 180˚C/Gas mark 4. Make a paste by mixing the juice of 1 lemon with the Ras El Hanout.
2. Finely slice onion, peppers and tomatoes into cubes. In a pan, fry the mince and garlic. Add sliced vegetables and paste, cook until soft then add freshly chopped coriander.
3. Take the filo pastry sheets, cut each sheet in two and fold in half and place mixture in the middle. Roll the pastry, tucking in the ends. Lightly brush the cigar with beaten egg and place on a greased baking tray. Cook for 20 minutes.