FILO PASTRY SAUSAGE ROLLS
Sausage rolls for dinner – how good! These filo pastry sausage rolls are deliciously moreish, as is the salad (a very loose take on Caesar salad!).
The indulgent sausage rolls pair perfectly with the fresh, crisp salad.
I’m loving flavoured nuts (🤔) at the moment, and the garlic soy toasted almonds add a real pep to the salad. Try not to eat them all before you serve up the meal!
FILO PASTRY SAUSAGE ROLLS
Sausage rolls for dinner - how good! These filo pastry sausage rolls are deliciously moreish, as is the salad (a very loose take on Caesar salad!).
Ingredients
SAUSAGE ROLLS
- 1 carrot
- 1 zucchini
- 1 brown onion
- 3 1/2 Tbsp olive oil, divided
- 1 tsp dried sage
- 1 tsp dried thyme
- 1/2 tsp salt
- 6 pork sausages
- 1/2 cup panko breadcrumbs (50g)
- 1/4 cup finely grated parmesan (23g)
- 15 sheets filo pastry (approximately 320g)
- 1 Tbsp sesame seeds
SAVOURY ALMONDS
- 1/4 cup sliced almonds (25g)
- 1 tsp olive oil
- 1 tsp soy sauce
- 1/4 tsp garlic powder
SALAD AND DRESSING
- 1/2 iceberg lettuce
- 1 zucchini
- 1/4 cup sweetened dried cranberries (40g)
- 1/4 cup finely grated parmesan (23g)
- 1/4 cup plain, unsweetened yoghurt (60ml)
- 2 Tbsp aioli
- 1-2 Tbsp cold water
- 1 Tbsp apple cider vinegar
Instructions
Preheat oven to 180ºC (360ºF) fan bake and line a large oven tray with baking paper.
MAKE SAUSAGE ROLLS
Grate carrot, zucchini and onion. Heat 1/2 tablespoon oil in a frying pan on medium. Add carrot, zucchini, onion, sage, thyme and salt. Cook until soft (about 5 minutes).
Squeeze sausage meat out of casings and place in a large bowl. Add breadcrumbs, parmesan and veggie mixture. Season with pepper. Use your hands to mix until well combined (careful with the hot veggies).
Place remaining oil in a small dish. Lay pastry sheets out on a clean work surface. Brush the top sheet all over with oil, then turn over and brush the other side. Pick the top two sheets up and flip over onto the third sheet. You should now have three sheets layered together with oil. Transfer to a board and cut in half to form two fat rectangles.
Dollop one tenth of the sausage mixture on the top sheet of one rectangle, in a line down one of the short edges (a few centimetres from the edge). Fold the short edge over the sausage, fold the ends (long edges) in and roll up to form a tight parcel. Place on prepared tray, seam side down, and repeat process to form nine more rolls. Brush tops and sides of the rolls with oil and sprinkle with sesame seeds. Bake for 20 minutes, until golden brown and cooked through.
MAKE ALMONDS
Meanwhile, combine almonds with oil, soy sauce and garlic powder in a small bowl. Heat a small frying pan on medium and toast almonds until golden. Leave to cool.
MAKE SALAD AND DRESSING
Shred lettuce and julienne or grate zucchini. Divide between individual serving plates and top with cranberries and parmesan. Whisk together yoghurt, aioli, water, vinegar and sugar and season to taste with salt and pepper. Drizzle over salad. Top with almonds.
SERVE
Remove sausage rolls from oven and serve with salad.
Recipe Notes
WINE MATCH: A Riesling.
GLUTEN-FREE OPTION: Make sure sausages are gluten-free. Use gluten-free panko breadcrumbs. You could swap the filo pastry for gluten-free pastry. Alternatively, omit pastry and shape mixture into 20 meatballs instead (reduce bake time by 5 minutes). Serve in gluten-free wraps with salad.
INGREDIENT SWAPS / NOTES: You could replace filo pastry with 3 sheets frozen puff pastry (450g / 1lb) - you don’t have to enclose the ends and can skip the layering and brushing with oil steps (don’t overlap the pastry too much either). You may want to brush with a little beaten egg before adding the seeds.
STORING AND REHEATING: Store sausage rolls separate from salad and dressing. Keep almonds in an airtight container at room temperature. Sausage rolls are best reheated in the oven to avoid the pastry going soggy. Dress salad just before serving.
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