Place half the quantity of oil in pan and fry the onions until golden brown.
Add pine nuts.
Brown the ground meat for 5 minutes (make sure it does not dry).
Remove from flame and transfer to sieve to drain all the fat and liquid.
After the fat and liquid are drained, place the meat in bowl with rest of the ingredients and mix until uniform.
Take the filo leaves and brush each filo leaf with oil.
Each cigar is made of three layers of filo leaves, fill the leaves and roll into a cigar.
Break and beat an egg and brush over cigars.
Place in 170°C preheated oven for 10 minutes (not more so meat does not dry).