Meat cigars with carrot salad

15 Jun

Today a pack of beef mince was split between meat cigars for today and mini meatballs for tomorrow.

The beef mince was fried with a finely chopped onion and some  cinnamon and ginger. When browned parsley,  coriander and a couple of eggs were thrown in and mixed in.

This filling went, teaspoonful at a time onto fill pastry and rolled into cigar shapes. This made a dozen cigars which baked in a hot oven for 20 minutes.

Meanwhile carrots were chopped into sticks and boiled then fried in olive oil with ground cumin and garlic.

Pretty easy to put together and tasty too. Mrs M scored it 8 out of 10.

Mr M

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