A Recipe From Allington W.I.
Contributed by: Santa.
675 g sausage meat
400g packet filo pastry ( can use frozen, just thawed)
2 Tbsp oil
Finely chop onion, mix into sausage meat with egg and seasoning.
Put mixture into piping bag with large plain tube. – one of those cheap plastic disposable Pound Shop ones and cut off end is great
Unroll one sheet of pastry – keep rest covered so doesn’t dry out
Heat butter and oil until butter melts.
Pipe a line of sausage meat along one long edge of pastry.
Brush rest of sheet lightly with melted butter mixture.
Brush top of each roll with a little more butter and oil.
Repeat with remaining pastry.
Snip into bite sized pieces; they look good cut on the diagonal
Cook 400˚F, 200˚C, Fan 180˚C Gas 6 for 15 min until golden brown.
Makes about 200
To make ahead: poly box after rolling up. Seal, label and freeze. Use within one month.
To serve, thaw at room temperature for 2 hours. Continue with brushing top with oil and butter mixture.
For a change do some with chutney or caramelised onions.