We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it. Privacy Policy



A Recipe From Allington W.I.

Contributed by: Santa.


1 onion
675 g sausage meat
1 egg
400g packet filo pastry ( can use frozen, just thawed)
50g butter
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.
Roll up.
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.

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top