Pork Sausage Rolls
with Tomato Chutney & Walnut Salad
- Gluten
- Wheat
- Milk
- Sesame
- Walnut
- May contain traces of allergens
- Gluten
- Milk
- Peanuts
- Soy
- Wheat
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Pecan
- Walnut
- Sesame
- Traces of Tree Nuts
For too long, the sausage roll has languished in servo hot food display cabinets, cast in unflattering neon light, yearning for some dignity. Thank goodness Steph our recipe developer has woven her magic to transform it for your dinner tonight!
Ingredients
1
brown onion
1 packet
pork mince
1
carrot
½ sachet
cumin paprika spice blend
12 unit
filo pastry
(Contains: Gluten, Wheat)
1 sachet
sesame seeds
(Contains: Sesame May be present: Gluten, Milk, Peanuts, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut)
⅓ bag
mixed salad leaves
1 packet
walnuts
(Contains: Walnut May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan)
2
tomatoes
1 tub
Tomato Chutney
(May be present: Tree Nuts)
Not included in your delivery
1 tbs
olive oil
1 tsp
brown sugar
2 tbs
butter
(Contains: Milk)
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, finely chop the brown onion, peel and grate the carrot, melt the butter, dice the tomatoes, and chop the walnuts.
Heat the olive oil in a large frying pan over a medium-high heat. Add the brown onion and cook for 4-5 minutes. Add the pork mince and cook, breaking it up with a wooden spoon, for 5-6 minutes, or until golden. Add the carrot, mild cumin & paprika spice blend and brown sugar. Cook for a further 2 minutes, or until fragrant and well combined. Remove the mixture from the heat.
Lay four sheets of filo pastry on a flat surface on top of each other. Spray or brush with olive oil. Take 1 cup of the mince mixture and spoon it along the long edge of the filo pastry (leaving a 2 cm margin from the edge). Roll the pastry to enclose the filling and form a long sausage. Carefully cut the filo sausage into four and place on a lined baking tray. Repeat the process until all the mixture is gone. You should get 14-16 sausage rolls.
Brush the sausage rolls with the melted butter and sprinkle with a few sesame seeds. Bake in the oven for 15 minutes, or until golden.
Meanwhile, combine the mixed salad leaves, tomato and walnuts in a large bowl. Drizzle in a little olive oil and season with salt and pepper.
To serve, divide the sausage rolls and mixed salad between plates. Eat with a dollop of tomato chutney. Enjoy!
