Crispy Beef and Onion Cigars

1. Prepare the vegetables: Peel and finely dice the 120 g of onion. Peel and finely chop the 6 g of garlic. These ingredients will create a flavorful base for the filling.
2. Sauté: Heat 10 g of neutral oil in a pan over medium heat. Add the diced onion and sauté for 4–5 minutes until softened and translucent. This will release the natural sweetness of the onions and form the foundation of the filling’s flavor.
3. Cook the meat: Add the 250 g of ground beef to the pan. Break it up with a spatula and cook for 5–6 minutes until the meat is browned and cooked through. Stir frequently to ensure the beef cooks evenly and doesn’t clump together.
4. Season: Add the 6 g of chopped garlic, 2 g of cumin, 2 g of paprika, 4 g of salt, and 1 g of black pepper to the pan. Stir the mixture for 30–40 seconds to evenly distribute the spices and garlic. The spices will infuse the meat with deep, savory flavor.
5. Cool the filling: Turn off the heat and let the filling cool for 5 minutes. This step is important because if the filling is too hot, it will make the brick pastry soggy when you roll it.
6. Roll the cigars: Cut each sheet of brick pastry in half (or keep them whole for larger cigars). Place about 60 g of the filling near one edge of each pastry sheet, then fold in the sides. Roll the pastry tightly, sealing the edge with 10 g of water. The water helps secure the pastry and keeps it from unrolling during frying.
7. Fry: Heat 300 g of frying oil over medium-high heat. Once the oil is hot, carefully place the cigars in the oil, cooking them for 2–3 minutes per side, or until golden brown and crispy. Be sure to turn the cigars as needed to ensure they fry evenly on all sides. Once fried, remove the cigars and place them on paper towels to drain excess oil.
8. Finishing touch: Drizzle the 15 g of honey over the cigars just before serving. The honey adds a sweet contrast to the savory filling, enhancing the overall flavor and making each bite extra delicious.

Recipe Tip:

• Line a plate with paper towels before frying to quickly drain any excess oil and keep the cigars crispy for longer.

Ingredient Swap:

• If you prefer a lighter version, you can replace the 250 g of ground beef with 250 g of ground chicken. This works especially well for a healthier alternative without sacrificing flavor.

Cooking Tip:

• For maximum crispness, keep the oil at medium-high heat. If the oil is too hot, the pastries will brown too quickly and the filling may not heat through. Test with a small piece of the pastry: it should bubble immediately and fry without burning.