Vegetable Filled Brick Dough Cigar

16 Brick Dough Sheets
13 oz chopped Spring Onions
13 oz shredded Carrots
13 oz shredded Fennel
1 oz chopped Garlic
1 oz chopped Basil
16 oz grated Parrano Cheese
1 Egg White

In a bowl, combine well spring onions, carrots, fennel, garlic and basil. To each brick dough sheet, add 2 ½ ounces of vegetable mix and 1 ounce of grated cheese. Roll brick dough over mix into a cigar shape. Use egg white to seal the edge closed on the cigar. Fry cigars until golden and serve with Herbed Crème Fraiche Dipping Sauce.

Makes – 16 cigars

Herbed Crème Fraiche Dipping Sauce

2 cups Mayonnaise, extra heavy
2 cups Crème Fraiche
2 tbsp chopped Fresh Rosemary
2 tbsp chopped Fresh Thyme
2 tbsp chopped Fresh Chives
1 ½ tsp Salt
1 fl oz Dijon mustard
1/4 cup White Balsamic Vinegar
2 tbsp minced Shallots
2 tbsp chopped Fresh Tarragon
2 tbsp Honey
1/2 cup Canola/Olive Oil Blend

Add first six ingredients to a large mixing bowl. Blend with a wire whisk until ingredients are evenly distributed. Set aside. To a blender add mustard, vinegar and shallots and blend well. Add tarragon. Add honey. Add oil in a slow steady stream until combined. Fold into mayonnaise mixture in large mixing bowl. Taste and adjust seasoning with salt & pepper.

Makes – 5 cups

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.