Spiced apple, sesame and honey cigars with mulled punch

Method

1. To make the punch, combine the wine, spices and citrus juices in a large saucepan. Add the sugar, cranberries and cider. Simmer over a low heat for 30 minutes before straining and keeping warm.

2. Preheat the oven to 180C/gas 4. Mix the apples with the mincemeat, chilli powder and five-spice powder.

3. Cut the sheets of pastry in half and brush each one with melted butter.

4. Spoon a sausage-shaped row of apple mixture down the centre length of the pastry and fold the ends of the filo in to seal. Brush with more butter and roll into cigar shapes.

5. Bake for 15 minutes, until golden and crisp. Drizzle the cigars with honey and scatter with sesame seeds. Serve with Greek yogurt and accompany with the mulled punch.

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Ingredients

For the mulled punch

750ml Red wine, Shiraz
1 cinnamon stick
2 Star anise
2 slices ginger root
2 oranges, juice only
2 Lemons, juice only
2 limes, juice only
2 tbsp caster sugar
1 tbsp Cranberries
750ml cider or apple juice

For the apple cigars

3 russet apples, peeled, grated
200g sweet mincemeat
1/2 tsp mild chilli powder
1/4 tsp Chinese five spice
1 x 200g packet Filo pastry
100g Butter, melted

To serve

100ml clear honey
1 tbsp Sesame seeds
200g Greek yogurt

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