THE DAIRY KITCHEN
Pastourma Cream Cheese Cigars with Pistachio & Coriander Powder
By THE DAIRY KITCHEN
Makes
60
Difficulty
Easy
Preparation
30 MINS
Cooking
0 MINS
Perfect for parties, these lovely morsels can be made ahead of time, making entertaining so easy.
Ingredients
300g cream cheese, softened100g roasted red capsicum, finely chopped
100g green olives, pitted and finely chopped
60 thin slices (300g) pastourma (air cured beef)
75g shelled pistachio nuts
1 teaspoon freshly ground coriander seeds
Handy Tips
We used short oval slices of pastourma. If you use long slices, cut each slice into shorter lengths after spreading with cream cheese mixture.
Method
- Whip cream cheese until softened and smooth, stir in capsicum and olives.
- Lay pastourma slices on a board and spread 15-20g cream cheese over each slice, covering the entire area, roll up into a tight "cigar" shape to enclose filling.
- Blend pistachios and coriander in a food processor until very finely ground. Dip each end of the pastourma cigar into the pistachio mixture and chill for 30 minutes before serving.
