It was my birthday recently, and for that birthday I made a small buffet. One of the items was a plate full of Apple and Sausage Filo Rolls. Although they’re waaay nicer warm, I still liked them cold. But I didn’t really like handling the pastry.
You will need:
- 1tbsp Olive oil
- 1large Red onion, finely chopped
- 100ml Dry cider
- 800g Sausage meat
- 1tsp Garlic puree
- 1tsp Sage
- 1 Large bramley apple, peeled, cored and grated
- 9 Filo pastry sheets
- 40g Butter, melted
- Poppy seeds
1. Heat the oil in a pan and cook the onion until its soft, but not browned, about 7 minutes. Add the cider and cook for another 3-5 minutes, or until most of the liquid is gone. Leave to cool, then transfer it to a mixing bowl.
2. Add the rest of the ingredients (apart from the filo, butter and poppy seeds) to the onion mixture and mix well.
3. This is the part I hated, mainly because it’s time-critical and is annoying to get right. Lay out 3 sheets and stick them together using the melted butter. Do this with the next 6 sheets so that you have 3 piles of 3 sheets. If you are not quick enough with the next part the pastry will dry up very quickly and snap easily. Cut each pile in half length-wise, and then cut each half into 4 equal pieces. Well done if you managed to do all that. Pre heat oven to gas mark 6/ 200°C/400°F .
4. Grab a bit of the mixture and roll into sausage shapes and place in the middle of the pastry squares, then bush a bit of melted butter on the sides and roll up. Place each of them onto a baking tray, lined with grease proof paper. Make 3 small slits in each of them and brush them with a bit more butter, sprinkle on the poppy seeds. Bake for…….. or until the pastry turns golden brown and crispy. Done!