Anchovy & Pecorino Cigars

Cook Time 1 hour

Servings makes 10 pieces

Ingredients

10 sheets of fillo pastry 

20 good quality anchovy fillets

4 tbsp tomato paste 

50g pecorino, freshly grated 

80g butter, melted 

Pepper

Method

Preheat the oven to 180°C.

Cut each fillo sheet in half and brush with butter and then flip over. With the long end of the fillo facing you, brush the bottom third with tomato paste and then arrange two anchovies lengthways. Sprinkle over a little pecorino and pepper. Fold in the short sides and roll up into cigars. 

Place a tray lined with baking paper. And bake in the oven for 15 minutes or until golden brown.

Serve at aperitif with your favourite drinks.