Mushroom fillo cigars with Middle Eastern-inspired ingredients. These are perfect for entertaining.
If you've never tried Middle Eastern "cigars" then you are definitely missing out. Usually filled with meat and cooked with a myriad of spices, they are definitely "more-ish" and addictive.
And they're perfect entertaining food.
Along with the crispy fillo pastry, it's a perfect little, irresistible package.
🥘 Ingredients
- 1 tablespoon olive oil
- 25 grams of butter
- 1 red onion, small, finely diced
- 1 clove garlic, crushed
- 200 grams brown mushrooms, sliced
- 200 grams Button mushrooms, sliced
- 100 grams goats cheese, can substitute with goats cheese or feta
- 1 pinch sumac
- 1 tablespoon lemon zest
- 1 tablespoon molasses, pomegranate
- 7 sheets fillo pastry
- olive oil spray
- fresh mint and pomegranate seeds for garnish
My mushroom fillo cigars include a combination of sliced Swiss Brown and button mushrooms. And to add a little tang I've also used some goats curd.
To enhance the mushroom filling further, I've used sumac, a little lemon zest and a touch of pomegranate molasses for sweetness.
Don't be afraid of the competing flavours here.
Serving these guarantees happy guests! And happy mouths!
🔪 Instructions
- Preheat your oven to 180 deg C and line a baking tray with baking paper.
- In a medium-sized pan heat the olive oil with the butter. Add the onion and garlic and allow to soften for 2-3 mins. Add the mushrooms and cook until the mushrooms have softened and reduced. Once cooked, remove and set aside to cool completely.
- Add the goats' curd, sumac, lemon zest and molasses and stir until well combined.
- Lay a fillo sheet on a clean bench with the shorter edge facing you, spray with olive oil and cut in half lengthways. Place a tablespoon of the mushroom mixture on the shorter end leaving 2cm border. Fold the pastry over from the sides and roll up into a tube shape to firmly enclose. Repeat for the remaining cigars, place on a baking tray and spray again with extra olive oil.
- Bake for 15-20 mins until golden brown and serve garnished with fresh mint leaves and pomegranate seeds.
Why would you make these fillo cigars?
- Because they're easy to put together
- They can feed a crowd quite comfortably
- You can fill them with whatever you want.
Seriously, if you don't like these vegetarian flavours opt for something a little more filling.
Remember. It's good to play around with flavours and different ingredients.
📖 Variations
If you're not interested in this recipe perhaps I can entice you with some other ideas using fillo pastry?
- Get Tropical with this Coconut Fillo Pie
- Learn how to roll fillo the traditional way with this traditional spanakopita recipe
- Love cheese? Then make these mini cheese pies with honey and sesame.
Mushroom Fillo Cigars
Ingredients
- 1 tablespoon olive oil
- 25 g butter
- 1 red onion, small, finely diced
- 1 clove garlic, crushed
- 200 g brown mushrooms, sliced
- 200 g Button mushrooms, sliced
- 100 g goats cheese, can substitute with goats cheese or feta
- 1 pinch sumac
- 1 tablespoon lemon zest
- 1 tablespoon molasses, pomegranate
- 7 sheets fillo pastry
- olive oil spray
- fresh mint and pomegranate seeds for garnish
Instructions
- Preheat your oven to 180 deg C and line a baking tray with baking paper.
- In a medium-sized pan heat the olive oil with the butter. Add the onion and garlic and allow to soften for 2-3 mins. Add the mushrooms and cook until the mushrooms have softened and reduced. Once cooked, remove and set aside to cool completely.
- Add the goats' curd, sumac, lemon zest and molasses and stir until well combined.
- Lay a fillo sheet on a clean bench with the shorter edge facing you, spray with olive oil and cut in half lengthways. Place a tablespoon of the mushroom mixture on the shorter end leaving 2cm border. Fold the pastry over from the sides and roll up into a tube shape to firmly enclose. Repeat for the remaining cigars, place on a baking tray and spray again with extra olive oil.
- Bake for 15-20 mins until golden brown and serve garnished with fresh mint leaves and pomegranate seeds.
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