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Christmas Chicken Cigarillos

Christmas Chicken Cigarillos

By Mela Baldock
05, October 2020

Taking inspiration from Middle-Eastern pastries, our christmas chicken cigarillos are just the thing to greet any dinner guest in from the cold. Wonderfully flaky with a satisfying crunch, the golden crust of the filo pastry gives way to a gorgeously creamy, chicken inside. 

This is really quick and simple fare; delicious make-ahead party food that will leave you with time to spare and your guests wanting more. 


2 handfuls of cooked and pulled Properly Free-Range Chicken breasts

1 roll of pre-made filo pastry 

4 tablespoons of ricotta

4 tablespoons of cream cheese 

1/2 bunch of chopped chives 

Handful of chopped figs 

Pure Sea Salt and pepper 

1 beaten egg 


In a bowl, mix all the ingredients together well apart from the egg. Put to one side whilst you prepare the pastry. 

On a clean and flat worktop, layer 2 sheets of filo pastry on top of each other. On top of the filo pastry, place a sausage sized length of the chicken mixture all along the length of one end of the pastry. Lightly egg wash the rest of pastry. Roll it up so it forms a cigar shaped length.  Cut it into around 4 inch cigarillos. Repeat this process until the creamy chicken mixture is used up. 

To cook, preheat the oven to 210C. Egg wash the top of the cigarillos and back on a baking tray for around 15 minutes. Serve hot, with lots of dipping sauce. 

These cigarillos can be assembled up to 4 hours ahead. Cover them with plastic wrap and refrigerate. Bake the cigars just before serving. 

Christmas Chicken Cigarillos

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