Chef's Recipes

Spicy lamb cigars in brik pastry

Australian Gourmet Traveller recipe for spicy lamb cigars in brik pastry.

By Brigitte Hafner
  • 15 mins preparation
  • 20 mins cooking plus cooling
  • Serves 8 - 10
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Spicy lamb cigars in brik pastry
"I fry these - I find the result is crunchier - but they can also be cooked in a hot oven if brushed with olive oil," says Hafner. "I prefer to cook the minced lamb when it's fresh, but the mixture can be made in advance." This recipe makes 16.


  • 1 tbsp olive oil
  • 20 gm butter
  • 1 onion, finely diced
  • 2 tsp cumin seeds, dry-roasted and ground
  • 1 tsp whole allspice, finely ground
  • ½ tsp sweet paprika
  • 300 gm coarsely minced lamb
  • 2 tbsp coarsely chopped flat-leaf parsley
  • 16 sheets brik pastry (240gm, about 1½ packets; see note)
  • 2 egg yolks, lightly beaten
  • For deep-frying: vegetable oil


  • 1
    Heat olive oil and butter in a saucepan, add onion and cook over low heat until tender and golden (12-13 minutes). Add spices and cook until fragrant (1 minute). Increase heat to medium-high, add lamb and salt to taste, and stir continuously until lamb is cooked but not browned – it should be juicy and smell sweet (3-4 minutes). Set aside to cool (the mixture can be prepared in advance up to this stage), then add parsley.
  • 2
    Trim brik pastry to 11cm x 15cm rectangles. Place a heaped tablespoon of lamb mixture along the length of a pastry rectangle, leaving 2cm at each end, brush egg yolk around edges, then roll into a cigar shape, tucking in the sides, and set aside covered with a damp tea towel. Repeat with remaining pastry and lamb.
  • 3
    Heat oil in a large, deep saucepan to 180C and deep-fry cigars until brown and crisp (2-3 minutes; take care, hot oil will spit). Drain on absorbent paper and serve.


Drink Suggestion: Egly-Ouriet Brut Rosé Grand Cru or Eastern Peake Pinot Taché Drink suggestion by James Broadway