This is a traditional Moroccan dish served as a starter or snack. Fillings can be either sweet or savoury and its a great way to disguise Christmas leftovers.

Ingredients:

300g chopped leftover turkey meat
150g leftover stuffing
50g cranberry sauce
50g chopped chestnuts
1tsp icing sugar mixed with 1tsp ground cinnamon (optional)
10 sheets of filo pastry measuring 15cm x 15cm

Method:

In a large bowl mix the turkey, stuffing, chestnuts and cranberry sauce together.

Have the filo pastry sheets covered with a clean tea towel, otherwise, being pastry made without fat, they'll dry out.

Pre-heat the oven to 200°C/390ºF/gas mark 6. Lay a sheet of filo on a flat surface and put a couple of heaped teaspoons of mix along the edge of the pastry nearest to you, spreading it into a strip, leaving about 1cm at either side. Fold these ends over to form a hem down each side, then brush all the pastry right to the edges with melted butter.

Now roll the pastry up as tightly as you can into a cigar shape and put it onto a buttered baking tray with the join facing down. Repeat with the other sheets of pastry and the rest of the mixture. Space the cigars out, leaving 3-4cm between them on the tray, then brush them with melted butter.

Bake for about 10-12 minutes until golden, then leave to cool on the tray for about 5-10 minutes for the cigars to crisp a little. Put the icing sugar and cinnamon into a fine-meshed sieve and dust the cigars by tapping the rim of the sieve against your hand over the cigars. Serve warm.

Recipe provided by Mark Hix.


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