Sausage Rolls

 

Sausage Rolls

- 2 pkts filo pastry sheets (At room temp. Thawed enough to roll)

- 2 pkts of gourmet sausages (Plain veal/Pork sausages) equivalent to 2lbs

- Half a bunch of Parsley

- 1 tablespoon of crushed garlic

- 1 tablespoon of curry powder

- 2 tablespoons of raw rice

- 1 cup of grated carrot

- 1 cup of grated granny smith apples

- Half a red onion (diced)

- 1 egg whisked (for glazing)

Preheat the oven to 365 Fahrenheit. Remove the skin from the gourmet sausages and place the filling into a large mixing bowl. Add the parsley, garlic, curry powder, raw rice, carrots, apple and red onions. Mix well and include salt/ pepper to your liking. (using your hands to mix is the best way!)

Place a filo pastry sheet on a wooden board. Spread the meat length ways to the edge of where your hands are and similar to a sushi, roll the sheet over the meat till half way of the pastry sheet.

Secure the pastry and meat with a brush of the whisked egg. This is to avoid the pastry coming apart in the oven. Then cut across till you are left with a log of pastry and meat. Cut again in to mini sized portions and place it on to a baking tray with baking paper. Repeat till all the pastry and meat have been used.

Brush over each portion with the whisked egg to allow for a golden brown top.

Place in the oven for 30-40mins (till the pastry browns and the meat is no longer pink)

Enjoy immediately with a tomato relish or simple tomato sauce!

Tip: While filling the pastry with meat, use a bit of oil on the palm of your hands to avoid the meat sticking.