Pass around a platter of these crunchy cigars at your next cocktail party an watch them disappear.
- Step 1
Preheat oven to 180°C. Line 2 baking trays with non-stick baking paper. Place silver beet in a saucepan. Cover with a lid and cook over low heat for 2 minutes or until wilted. Remove from heat. Set aside for 5 minutes to cool. Squeeze out any excess liquid. Finely chop and place in a large bowl.
- Step 2
Melt the butter in a frying pan over medium heat until foaming. Add the leek and garlic and cook, stirring, for 5 minutes or until leek softens. Remove from heat. Add to silver beet and set aside for 5 minutes to cool. Add brie, egg and dill, and stir to combine. Season with salt and pepper.
- Step 3
Place filo sheets on a clean surface. Cover with a dry tea towel, then a damp tea towel (this will prevent it drying out). Brush 1 filo sheet with melted butter. Spoon 1 tablespoonful of silver-beet mixture along the centre of 1 narrow edge. Fold in the sides and roll up to create a cigar shape. Brush with butter and sprinkle with caraway. Place on tray. Repeat with remaining filo, butter, silver-beet mixture and caraway.
- Step 4
Bake in preheated oven, swapping trays halfway through cooking, for 15 minutes or until golden. Remove from oven and set aside for 5 minutes to cool. Serve immediately.
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