Pick the mint leaves and slice.
Slice the coriander stalk, reserve the coriander leaves, roughly cut to serve.
Crack the eggs into a bowl and mix .
Heat a thick based pan to a high heat and add the mince.
Stir constantly to break up any lumps and cook until beginning to brown and becoming fragrant and the fat separates.Pour the cooked mince into a sieve over a bowl to allow the fat to drain.
Return the mince and add the seasoning and spices to the pan. Turn down the heat and pour in the egg stirring to obtain a creamy consistency.
Turn out onto a chilled tray and rest in a fridge until cool enough to handle.
Preheat an oven to 190*
Melt the butter.
Spread one sheet of filo, brush liberally with butter and spread over another sheet of pastry.
Cut the double layer of filo pastry into two equal-size rectangles.
Brush one of the rectangles lightly with melted butter. Place a spoon of filling along one of the short edges. Tuck the edge and ends of pastry around the filling, and roll into a cigar shape. Repeat with other rectangles. Place cigars side by side on a greased baking sheet. Brush with melted butter and bake for 25 to 30 minutes until the cigars are golden.
«Adding sliced onions and peppers will add a nice textural and flavour contrast. Or spoon in a spiced rice mix for a vegetarian option.»