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Moroccan beef filo cigars with garden salad & sweet chilli sauce

Prep Time: 10 minutes
Cook Time: 24 minutes
Total Time: 34 minutes
Servings 4 people
Appliance/Function:

Equipment

  • 1 Oven tray
  • Baking paper
  • 1 Frypan
  • 1 Large bowl

Ingredients

  • 8 sheets filo pastry or gluten-free wraps

Filling

  • 4 cloves garlic
  • 1 brown onion
  • 1 bunch fresh mint leaves or dried
  • 1 tbsp olive oil
  • 450 g beef mince
  • ¼ cup currants or sultanas
  • ¼ cup tomato paste
  • 400 g crushed tomatoes
  • 2 tbsp Moroccan seasoning
  • 1 cube beef stock
  • 1 tbsp honey
  • 1 tbsp sesame seeds optional
  • oil spray

Salad

  • 2 tomato
  • 1 cucumber
  • 2 cups mixed salad leaves
  • 1 tbsp apple cider vinegar
  • 1 tbsp olive oil

To serve

  • ¼ cup sweet chilli sauce

Instructions

Before you start

  • Preheat the oven to 240 °C or 220 °C fan bake. Remove 8 sheets filo pastry from the freezer to defrost. Line an oven tray with baking paper.

Start filling

  • Peel and mince 4 cloves garlic. Peel and finely slice 1 brown onion. Finely chop 1 bunch fresh mint leaves. Heat 1 tbsp olive oil in a large frypan over high heat and cook the garlic, onion, 450 g beef mince and ¼ cup currants for 4 minutes, breaking up the lumps with a spoon, until browned.

Cook filling

  • Add the mint, ¼ cup tomato paste, 400 g crushed tomatoes, 2 tbsp Moroccan seasoning, 1 cube beef stock and 1 tbsp honey. Cook for 5 minutes or until slightly reduced. Season to taste with salt and pepper.

Make cigars

  • Lay out 4 piles of 2 defrosted filo pastry sheets on a dry surface. Spoon the beef mixture along the centre of each pile and roll them into a cigar. Carefully place the beef cigars on the prepared oven tray, seam side down. Repeat with the remaining filo sheet piles and beef mixture. Spray the cigars with oil spray and sprinkle over 1 tbsp sesame seeds. Bake for 15 minutes or until golden.

Make salad

  • Meanwhile, add to a large bowl as you go - slice 2 tomato into rounds. Slice 1 cucumber in half lengthways, then thinly slice. Add 2 cups mixed salad leaves, 1 tbsp apple cider vinegar and 1 tbsp olive oil. Season with salt and pepper and toss to combine.

To serve

  • Divide the Moroccan beef filo cigars and garden salad between plates. Serve with the sweet chilli sauce for dipping.

Nutrition

Calories: 595kcal | Carbohydrates: 62g | Protein: 35g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 75mg | Sodium: 742mg | Potassium: 1329mg | Fiber: 6g | Sugar: 30g | Calcium: 142mg | Iron: 7mg