Pastry Cigars stuffed with peppers and parsley

Ingredients

• 2 cloves Garlic (Minced)
• 1 medium Onion (Minced)
• 3 units Peppers (Mixed colors, seeded and diced)
• 30 g Flat parsley (Finely chopped)
• 300 g Wheat flour (Sifted)
• 200 g Fine semolina (extra semolina)
• 200 ml Water (Warm, added gradually)
• 20 g Butter (Melted, for brushing the dough)
• 1 Egg yolk (Beaten with a pinch of smoked paprika)
• 1 pinch Smoked paprika
• 1 tsp Salt
• ½ tsp Black pepper (Freshly ground)

Instructions

1. Prepare the filling

   Mince the garlic and onion using a food processor or a knife. Dice the peppers and chop the parsley. Sauté everything in a skillet with a drizzle of oil over medium heat until the liquid evaporates and the vegetables are lightly browned.

   Time: PT15M

   Temperature: Medium

2. Prepare the dough

   In a bowl, combine the flour and fine semolina. Gradually add the warm water while mixing until a homogeneous dough forms. Knead by hand or with a mixer for 10 minutes until the dough is supple and elastic.

   Time: PT15M

3. Rest the dough

   Form a ball with the dough, cover with plastic wrap and let rest for 10 minutes at room temperature.

   Time: PT10M

4. Shape the cigars

   Divide the dough into small balls the size of a mandarin (≈30 g). On a lightly floured work surface, flatten each ball into a long rectangle (about 12 cm long). Lightly brush with melted butter, place a tablespoon of filling in the center, fold the edges and roll to form a cigar. Seal the ends by gently pressing.

   Time: PT20M

5. Brush and prepare for baking

   Place the cigars on a baking sheet lined with parchment paper. Brush each cigar with the beaten egg yolk and a pinch of smoked paprika.

   Time: PT5M

6. First bake

   Place the sheet in a preheated oven at 180 °C and bake for 30 minutes until the cigars are golden.

   Time: PT30M

   Temperature: 180°C

7. Finishing

   Remove the sheet, quickly brush the cigars with a little melted butter for extra shine, then return to the oven for an additional 5 minutes.

   Time: PT5M

   Temperature: 180°C

8. Rest and serve

   Let the cigars rest for 5 minutes before serving them with a soup or a green salad.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

45 g

Fat

12 g

Fiber

5 g

Ingredient Substitutions

• Instead of Garlic: Garlic powder (½ tsp)
• Instead of Onion: Shallot (2)
• Instead of Peppers: Zucchini (2)
• Instead of Flat parsley: Fresh cilantro
• Instead of Wheat flour: All-purpose flour
• Instead of Fine semolina (extra semolina): Medium semolina
• Instead of Butter: Olive oil
• Instead of Egg yolk: Milk + mustard (1 tbsp)
• Instead of Smoked paprika: Sweet paprika

Equipment Needed

• Food processor or chopper
• Heavy-bottomed skillet
• Baking sheet
• Oven
• Mixing bowl
• Plastic wrap
• Rolling pin or hand (optional)
• Kitchen brush (optional)

Critical Steps — Do Not Skip

• Fully reduce the filling liquid before letting it cool.
• Rest the dough to facilitate shaping.
• Properly seal the cigar edges to prevent filling leaks during baking.

Chef Tips from the Video

• Add a small teaspoon of ground cumin to the filling for an extra aromatic note.
• Use clarified butter for cooking the vegetables to avoid excessive browning.
• Lightly sprinkle sesame seeds on top before baking for added texture.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 2‑3 days.

Freezer: Package individually and freeze for up to 1 month; reheat in the oven at 180 °C for 10‑12 minutes.

Room temperature: Consume within 2 hours of baking to retain crispness.

Make-Ahead Tips

• Prepare the filling and dough the day before; keep the dough in the refrigerator covered with plastic wrap.
• Shape the cigars, brush them and freeze raw; bake directly from frozen adding 5‑7 minutes to the cooking time.