Beef Filo Cigars with Pickle Mustard Dip
Seasoned beef rolls bake inside crisp filo pastry and come with a sharp pickle mustard dip made for passing around.
Prep: 15 · Cook: 15 · Total: 30 · Serves: 6 · Difficulty: Easy · Rating: 4.7/5 (88 reviews)
INSPIRED BY
Inspired by savory hand pies and the pickle-forward sauces found at classic burger counters. The filo cigar shape is an original Tastelicious party shortcut.
Story
Theo wants a snack to be crisp before anyone even asks what is inside. These beef filo cigars deliver that crackle, then the pickle mustard dip charges in with the tang. They are easy to carry from kitchen to coffee table and sturdy enough for a hungry crowd. Put out more than you think you need because the last one always starts an argument.
By Theo
Ingredients
- 1 tablespoon olive oil
- 1/2 pound lean ground beef
- 1/2 small yellow onion, finely diced
- 1 garlic clove, grated
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 8 filo sheets, thawed
- 4 tablespoons melted butter
- 1/2 cup Greek yogurt
- 2 tablespoons chopped dill pickles
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh dill
Instructions
- Heat the oven to 400 F and line a baking sheet with parchment.
- Cook the beef and onion in olive oil over medium-high heat for 5 minutes, then stir in garlic, paprika, cumin, and salt.
- Stir the beef mixture until no liquid remains, then cool it for 5 minutes so it will not soften the filo.
- Lay one filo sheet flat, brush it with butter, fold it in half, and place 2 tablespoons filling along one short edge.
- Roll the filo into a snug cigar, place it seam-side down, brush the top with butter, and repeat with the remaining pastry and filling.
- Bake for 12 to 15 minutes until golden, then stir the yogurt, pickles, mustard, and dill together and serve as a dip.
Chef Tips
- Keep unused filo covered with a damp towel so it does not crack.
- Cool the beef briefly before rolling to keep the pastry crisp.
- Use a low-fat beef blend if you want a lighter filling.
- Bake the cigars in one layer with space between them for even browning.
Cook's Notes
- Keep the filo covered while you work so it stays flexible.
- Cool the beef filling slightly before rolling.
- Bake seam-side down and serve the cigars hot for maximum crunch.