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Cut open crispy minced meat cigar showing juicy meat and cheese filling

Crispy Minced Meat Cigars

Golden, crunchy baked phyllo cigars stuffed with seasoned ground meat, cheddar, and a tangy pop of pickled pepper.
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Prep Time 20 minutes
Cook Time 25 minutes
Rest time 5 minutes
Total Time 50 minutes
Servings: 8 cigars
Course: Appetizer
Cuisine: Mediterranean
Calories: 432
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

Filling
  • 10 ml oil 2 tsp
  • 1 minced onion Assumption: 1 medium
  • 300 g ground meat 10.6 oz / about 2/3 lb
  • 15 g pickled pepper chopped (about 1 tbsp)
  • 1/2 teaspoon salt
  • 1 teaspoon pepper
  • 150 g cheddar cheese grated (about 1 1/2 cups)
Phyllo + topping
  • 500 g phyllo about 1.1 lb
  • 50 g unsalted butter melted (3 1/2 tbsp)
  • 1 beaten egg
  • 1 tablespoon poppy seeds

Equipment

  • Cutting board
  • Chef’s knife
  • Skillet
  • Wooden spoon or spatula
  • Mixing bowl
  • 9x13-inch baking dish (or similar)
  • Pastry brush

Method
 

  1. Prep the pickled pepper: Chop the pickled pepper into small pieces and set aside.
  2. Cook onion + meat: Heat the oil in a skillet over medium heat. Add the minced onion and cook until softened. Add the ground meat, salt, and pepper. Cook, breaking up the meat, until browned and cooked through.
  3. Mix in cheese + pepper: Transfer the hot filling to a bowl. Stir in the grated cheddar until evenly combined. Mix in the chopped pickled pepper.
  4. Roll the cigars: Lay out phyllo dough. Place a thin line of filling near one edge and roll tightly into a cigar shape. Repeat with remaining filling and phyllo.
  5. Brush + seed: Arrange rolls seam-side down in a baking dish. Brush with beaten egg, then brush with melted butter. Sprinkle poppy seeds on top.
  6. Bake: Bake at 400°F (205°C) for 20–25 minutes (Assumption) or until deeply golden and crisp. Cool 5 minutes before serving.

Nutrition

Serving: 8cigarsCalories: 432kcalCarbohydrates: 36gProtein: 17gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 78mgSodium: 360mgPotassium: 150mgFiber: 1.4gSugar: 1.5gVitamin A: 280IUVitamin C: 4mgCalcium: 135mgIron: 0.6mg

Video

Notes

  • Phyllo dries fast: keep unused sheets covered with a slightly damp towel while you roll.
  • Don’t overfill: a thin line of filling rolls tighter and bakes crispier.
  • Substitutions: swap cheddar with Monterey Jack or mozzarella; swap pickled pepper with pickled jalapeños or banana peppers.
  • Reheat for crisp: warm in a 350°F (175°C) oven until hot and crunchy.
  • Food safety: ground meats are recommended to reach 160°F internally.

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