Sigara Borek Peynir - Turkish Feta Pastry Cigars

Link: Persiana p33

Process

1. Prep
   1. Line a baking sheet with baking paper, then brush generously with olive oil - needed to prevent the cigars from sticking.
2. Crumble and mash the feta into a small bowl
3. Add the dried mint and yoghurt, mix until evenly blended but not wet - needs to be soft enough to mould. Divide into portions.
4. Take a sheet of filo, cut into quarters
5. For each cigar:
   1. Place a quarter sheet horizontally in front.
   2. Roll a portion of filling into a sausage shape, place it along the bottom edge of the pastry.
   3. Fold the bottom corners of the pastry up over the filling
   4. Roll up the pastry from the bottom, tucking in the sides as you go.
   5. Brush a little beaten egg to seal all of the sides
   6. Place the borek onto the baking sheet
6. IF PRE-PREPARING
   1. Cover well, refrigerate
   2. Can egg wash and bake straight from fridge next day
7. WHEN BAKING
   1. Use the remaining egg to brush them all over
   2. Sprinkle with some nigella seeds
   3. Bake for 20 minutes at 180C - until they’re golden brown. 2 MINUTES LONGER IF BAKING FROM FRIDGE
   4. Serve immediately.

Notes

With the given ingredients the feta kinda exploded out of the packets during the cook (although plenty stayed inside). Reducing the filling a little and leaving some space might work better.