Entertaining

Mini ricotta and pecorino cigars with tomato and green chilli relish

Name: Mini ricotta and pecorino cigars with tomato and green chilli relish
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 12
Ingredients: 500g fresh ricotta; 2/3 cup (50g) grated pecorino; 2 egg yolks, lightly beaten; 1 tbs finely chopped mint; 2 tbs finely chopped flat-leaf parsley; 12 sheets fresh filo pastry*; 100g unsalted butter, melted; 50g sesame seeds; Chilli flakes, to serve; 400g can chopped tomatoes; 1 tsp ground turmeric; 1 tbs grated fresh ginger; 2 garlic cloves, finely chopped; 2 tbs light brown sugar; 2 tbs red wine vinegar; 2 long green chillies, finely chopped; 2 tbs extra virgin olive oil

1 rating

20m

40m

Little ricotta and pecorino cigars with tomato and green chilli relish

Jump to recipe

These filo pastry cigars are the perfect pre-dinner or party starting finger food.

500g fresh ricotta
2/3 cup (50g) grated pecorino
2 egg yolks, lightly beaten
1 tbs finely chopped mint
2 tbs finely chopped flat-leaf parsley
12 sheets fresh filo pastry*
100g unsalted butter, melted
50g sesame seeds
Chilli flakes, to serve

Tomato and green chilli relish

400g can chopped tomatoes
1 tsp ground turmeric
1 tbs grated fresh ginger
2 garlic cloves, finely chopped
2 tbs light brown sugar
2 tbs red wine vinegar
2 long green chillies, finely chopped
2 tbs extra virgin olive oil

Method

1.

For the relish, place all ingredients in a small saucepan over medium-high heat and season. Bring to the boil, then reduce heat to medium-low and gently simmer, stirring occasionally, for 30 minutes or until reduced. Remove from heat and set aside to cool.
2.

Meanwhile, preheat the oven to 200°C and lightly grease 2 baking trays.
3.

Place ricotta, pecorino, egg yolk, mint and parsley in a large bowl, stir well and season generously. Cover and set aside.
4.

Stack 4 filo sheets on top of each other, brushing each layer with melted butter (keep remaining filo covered with a damp tea towel while you work). Cut the stack of sheets into quarters. Take 1 filo quarter and place on a work surface with the long side closest to you. Spoon 2 tablespoons ricotta mixture along the bottom third of the filo, leaving a 5mm border on the sides. Starting at the bottom, roll up the filo to form a ‘cigar’, then place on a prepared baking tray, seam-side down. Brush with a little more butter and sprinkle with some sesame seeds. Repeat with remaining filo, cheese mixture and sesame seeds to make 12 ‘cigars’. Bake the filo ‘cigars’ in the oven for 20-25 minutes until they are crisp and deep golden.
5.

Sprinkle the filo ‘cigars’ with chilli flakes and serve either hot or warm with the chilli relish.