MINCE MEAT CIGARS - SCHWARTZ UK

ADVERTISEMENT FEATURE IN ASSOCIATION WITH SCHWARTZ 

Friends Christmas is nearly here, and that can only mean one thing…celebratory cooking. This recipe for sticky mincemeat cigars is one of my absolute favourites, warm from the oven spiced gently with @schwartz.uk cinnamon, dried ginger and nutmeg, the absolute trinity of festive spices. The recipe is devilishly easy to follow and a great one to get the little one involved with in the kitchen. See below for full details and do not forget the double cream to serve these beauties with. 

Add 150 grams raisins, 100grams diced apple, 150 grams light soft brown sugar, juice of half an orange, ½ teaspoon of cinnamon, ½ teaspoon of nutmeg and ½ teaspoon of ground ginger to a saucepan. Heat the mixture through for 8-10 minutes on a medium heat until it forms a sticky, thick mincemeat filling. Allow the mincemeat to cool and mix through 75 grams of chopped walnuts and a tablespoon of rosewater. 

Melt 50 grams of butter in a pan. Take 4 sheets of filo pastry and cut them in half through the middle to form 8 squares of filo pastry. Brush both sides of the filo sheets with the melted butter and lay the pastry with one corner facing you. Place around three teaspoon of filling in an oblong just below the middle, leaving a gap at each end, and then fold the bottom point over the top of the filling. Roll it up to the middle of the sheet, then fold the sides in over the top, rolling up tightly. The technique is identical to that of making spring rolls. 

Place the prepared mincemeat cigars on a greased baking sheet and bake for 18-20minutes at 180 degrees in a fan assisted oven, or until the cigars are golden brown coloured. To garnish the cigars, mix a tablespoon of caster sugar with ½ teaspoon of cinnamon. Scatter the cinnamon sugar over the mincemeat cigars along with any leftover walnuts and if you have them a few dried rose petals. Enjoy

#SchwartzChristmas #salihacooks #mincemeat #pastry