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Chicken cigars


  • Heat a little oil in a heavy-bottomed pan and gently sauté the red onion and garlic until softish.
  • Add the cinnamon and cumin. Stir and briefly cook to toast the spices.
  • Then add the mince and toss until sealed.
  • Add the stock, anchovies, semi-dried tomatoes and olives. Mix well and gently cook, mashing with a wooden spoon as you do so, adding the coriander towards the end. Transfer the mixture to a bowl and set aside to cool a little.
  • Preheat oven to 190°-200°C fan forced (210°C-220°C normal).
  • Beat the egg and milk in a small bowl.
  • Cut the pastry sheets into four. Then place a spoonful of the chicken mixture towards the bottom of each piece of pastry and paint the edges with egg wash. Fold in the sides and roll up into a neat parcel. Repeat the process.
  • Place the parcels on a lightly oiled baking tray, brush generously with egg wash and cook in the oven for about 15-20 mins until golden brown and risen a bit.
  • Serve with mint or coriander yoghurt on the side.


  • olive oil
  • 1 red onion, finely chopped
  • 1-2 garlic cloves, crushed
  • ½ tspn ground cinnamon
  • ½ tspn cumin
  • 500 gm minced chicken
  • ¼ cup chicken stock
  • 6 anchovies, chopped
  • 6 semi-dried tomatoes, chopped
  • 8-10 pitted black olives, chopped
  • 2 tbsp chopped fresh coriander
  • 2 puff pastry sheets 
  •  egg
  • olive oil spray
  • ¼ cup milk

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm