Ingredients

• 1 tablespoon olive oil
• 1 brown onion, halved, finely chopped
• 1 garlic clove, crushed
• 2 teaspoons ground sweet paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• 500g lamb mince
• 1/4 cup coarsely chopped fresh coriander
• 1 egg, lightly whisked
• 12 sheets filo pastry, halved crossways
• 50g butter, melted
• 1 egg yolk, lightly whisked
• Vegetable oil, to deep-fry

Method

• Step 1 Heat the olive oil in a frying pan over medium heat. Add the onion and garlic and cook, stirring, for 5 minutes or until the onion is golden. Add the paprika, cumin, cinnamon and cayenne pepper and cook, stirring, for 1 minute or until aromatic. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until the mince changes colour. Set aside for 30 minutes to cool.
• Step 2 Add the coriander and egg to the mince mixture and stir to combine. Season with salt and pepper.
• Step 3 Place the filo pieces on a clean surface. Cover with a dry tea towel, then a damp tea towel (this will prevent it from drying out). Brush 1 piece of filo with a little melted butter and fold in half. Spoon 1 tablespoonful of lamb mixture along the centre of 1 narrow edge. Fold in sides and roll up to create a cigar shape. Brush the end of the pastry with egg yolk and press to seal. Place on a tray. Repeat with remaining filo, butter, mince mixture and egg yolk.
• Step 4 Add enough vegetable oil to a medium saucepan to reach a depth of 6cm. Heat to 170°C over medium-high heat (when oil is ready a cube of bread will turn golden in 20 seconds). Add filo cigars, 4 at a time, and cook for 3 minutes or until golden. Transfer to a plate lined with paper towel. Repeat, in 5 more batches, with remaining filo cigars, reheating oil between batches. Place on a serving plate. Serve hot or at room temperature.