Pork, Fennel and Pine Nut Filo Cigars – Naomi Crisante

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon fennel seeds
• 2 cloves garlic, crushed
• 1 onion, finely diced
• 500g pork mince
• sea salt and pepper, to taste
• 2 teaspoons smoked paprika
• 2 tablespoons tomato paste
• 1 cup red wine
• 2 tablespoons toasted pine nuts
• 1/2 cup chopped continental parsley
• 150g butter, melted
• 2 x 375g pkts filo pastry sheets
• extra fennel seeds, for sprinkling
• tomato relish, for serving