Mini sausage rolls
3
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 12 • Difficulty: Easy
We’ve used pork and fennel and wrapped it in flaky filo to create a lighter version of everyone’s favourite party food that’s just as tasty. Enjoy!
Ingredients
Eschalot(s)
2 whole, finely chopped
Lean pork sausage, raw
460 g, (see tip)
Filo pastry
3 sheet(s), (fresh sheets)
Egg(s)
1 medium, lightly beaten
Fennel seeds
1 tsp
Oil spray
3 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C. Line a baking tray with baking paper.
2
Lightly spray a medium frying pan with oil and heat over medium heat. Cook eschalots, stirring, for 3–4 minutes, until soft.
3
Remove skin from sausages. Combine sausage meat and eschalots in a large bowl.
4
Lightly spray 1 filo sheet with oil. Top with another sheet and lightly spray again with oil. Top with remaining filo sheet. Cut filo stack in half crossways.
5
Spoon half the sausage mixture along 1 long edge of 1 filo stack. Lightly brush filo edges with water. Roll up to enclose filling and cut into 6 even–sized rolls. Trim any overhanging edges. Repeat with remaining filo stack and sausage mixture to make 12 rolls in total.
6
Place rolls on prepared tray. Brush with egg and sprinkle with seeds. Bake for 20–25 minutes, until golden and cooked through.
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