I haven't had a sausage roll in ages.
I can't remember the last time I bought one. Bought ones are so hit and miss, they are often more filler than anything and the pastry often leaves your mouth feeling like you've painted it with grease. Not my favourite.
I'd had an idea in mind for some pork sausage rolls wrapped in filo for a while and yesterday I finally got around to making some for lunch. They absolutely went down a treat.
If pork isn't your thing then feel free to switch it for chicken or turkey.
Obviously serving them hot with sauce on the side is the best way to eat them but I know that my kiddos are more than happy with them popped in their lunchboxes to eat as is too. Serve them up with a big salad and they make for a simple dinner too.
Pork, Apple & Fennel Sausage Rolls - Makes 10
Ingredients
1 packet filo pastry
50g butter, melted
400-500g lean pork mince
Medium sweet potato (about 300g) peeled and grated
2 apples, washed and grated
1/2 cup semolina
2 eggs
1 Tbs Fennel Seeds
Milk & sesame or poppy seeds to finish
Method
Preheat your oven to 210C and line 2 baking sheets with baking paper.
Start by preparing your filo pastry on a clean dry surface.
Brush melted butter on to one sheet and layer on a second. Brush half with more butter and fold in half to give you a 4 layer rectangle about the same size as a sheet of A4 paper.
Repeat to give you 5 filo stacks.
In a large bowl mix together the pork, sweet potato, apple, fennel seeds, semolina and eggs until well combined.
Take one filo stack and form some of the mixture into a sausage along the long side. Brush the top edge with melted butter and roll. Using a sharp serrated knife cut the roll in two and place on the baking tray.
Repeat with the remaining filo and mixture to give 10 sausage rolls in total.
Brush the tops of the rolls with milk and sprinkle on some seeds before baking until golden and crisp.
Serve with some good quality tomato sauce.
Delish.
Tatum xx
