Cheesy Filo Sausage Roll Recipe

Cheesy Filo Sausage Roll

Sausage rolls are generally made with puff pastry. This was my first time trying a filo sausage roll, and I am quite pleased with the result. I am not sure whether I prefer the puff or filo version, they are both good in their own special ways. Assembling the filo version takes a bit more effort. The sheets need to be brushed with butter, and rolled with care since these things are quite fragile. The filo version has lower fat content, which means you can eat more without feeling guilty.

The filling is quite versatile. You can add pretty much anything that makes sense. For a flavor boost, substitute some of the mince with bacon. To add some carrots or other veges to healthify it. I think you can also add some finely diced tofu and it won’t be noticable.

You can make extra and freeze it. Bake it from frozen, no need to defrost. 

Cheesy Filo Sausage Roll

Ingredients

300g beef or pork mince

½ cup dried breadcrumbs

½ cup milk

3 cloves garlic

½ small onion, finely diced

½ teaspoon mixed herbs

30 -40 grams cheese, ½ cm cubed (or shredded, but I prefer chunky bits of cheese)

Salt and pepper to taste

8 sheets filo pastry

Melted butter

Method

1.      Mix breadcrumbs and milk in a bowl and set aside for 2 minutes

2.      In a bowl, combine the rest of the ingredients except filo and butter.  Season with salt and pepper

3.      Lightly brush the filo pastry with butter and lay them on top of each other. Place the meat mixture in a log shape at one end of the filo pastry. Tightly roll the filo dough

4.      Baked on a lined baking tray at 200°C/390°F for about 20 minutes. The outer part should be golden brown and delicious. Rest for 5 minutes before eating, if possible!

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