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Pastourma Cream Cheese Cigars with Pistachio & Coriander Powder

Makes 60 (allow 3 cigars per serve)


  • 300g Australian cream cheese, softened
  • 100g roasted red capsicum, finely chopped
  • 100g green olives, pitted and finely chopped
  • 60 thin slices (300g) pastourma (air cured beef)
  • 75g shelled pistachio nuts
  • 1 teaspoon freshly ground coriander seeds
Download Recipe (PDF)


  1. 1. Whip cream cheese until softened and smooth, stir in capsicum and olives.
  2. 2. Lay pastourma slices on a board and spread 15-20g cream cheese over each slice, covering the entire area, roll up into a tight "cigar" shape to enclose filling.
  3. 3. Blend pistachios and coriander in a food processor until very finely ground. Dip each end of the pastourma cigar into the pistachio mixture and chill for 30 minutes before serving.

Tips / Handy Hints

We used short oval slices of pastourma. If you use long slices, cut each slice into shorter lengths after spreading with cream cheese mixture.





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