Ticklemore Filo Cigars

Air fryer goat's cheese and caramelised onion filo cigars: the perfect canapé.

15 minutes prep

30 minutes cook

Serves 4

Nell Carter

Ingredients

Filo cigars:

2large onions, thinly sliced

1 tbspolive oil

1 tbspbutter

3–4 fresh figs, finely chopped (or 2 tbsp good fig jam)

1 tspbalsamic vinegar

1 tsphoney (plus extra to finish)

fresh thyme leaves

150–180gTicklemore (or another goat's cheese) cut into chunky batons or crumbled

6–8filo pastry sheets

salt & black pepper

melted butter, for brushing

Made in Totnes in Devon, Ticklemore goat's cheese is known for its mild, lemony, and herbaceous flavour, and firm yet crumbly texture. Here, we've paired it with and sweet and jammy onions and figs, and encased it in crisp filo pastry.

Method

Heat the olive oil and butter in a wide pan over a low–medium heat. Add the sliced onions with a pinch of salt and cook slowly for 25–35 minutes, stirring occasionally, until deeply golden and jammy.

Stir in the chopped figs, balsamic vinegar and honey. Cook for a further 3–5 minutes until sticky and cohesive. Season with black pepper and a few thyme leaves, then set aside to cool completely.

Lay out a sheet of filo pastry and brush lightly with melted butter. Sprinkle over a few thyme leaves, then cut the sheet in half lengthways.

Place a heaped teaspoon of the onion and fig mixture near the short end of the filo. Add a baton of Ticklemore on top, keeping the cheese in a chunk rather than mixing it in.

Fold in the sides and roll up tightly into a cigar. Brush the outside lightly with more butter. Repeat with the remaining filo and filling.

Preheat the air fryer to 180°C. Arrange the cigars seam-side down in the basket, leaving space between them.

Air fry for 8–10 minutes, turning once halfway, until crisp and golden all over.

Drizzle lightly with honey, sprinkle with fresh thyme and serve warm.