Ingredients
Makes approx. 25 small sausage Rolls
375g Antoniou Fillo Pastry
175g butter
For the Sausage Roll filling
1 tablespoon olive oil
200g bacon, finely chopped
1 onion, finely diced
2 stalks celery, finely diced
3 cloves garlic, finely chopped
500g pork mince (at least 15% fat)
2 teaspoons fennel seeds
½ cup breadcrumbs
1 teaspoon salt
Cracked pepper
1 tablespoon sesame seeds
Method
For this Fillo Pastry recipe, take your chilled Fillo Pastry out of the fridge at least 2 hours before you begin, to bring it up to room temperature. Preheat the oven to 200 degrees Celsius, fan forced.
To make the filling
Heat the olive oil in a large pan. Add the bacon, onion and celery and cook for 8 minutes, or until the onion is translucent and the bacon has browned. Add the garlic and cook for two more minutes. If the pan is too dry, add a tablespoon or two of water. Remove from the heat, allow to cool for 5 minutes, then add to a bowl with the mince, fennel seeds, breadcrumbs, salt and pepper.
To assemble the rolls
Lay one sheet of Fillo Pastry onto your bench with the long side of the pastry facing you, and brush with butter. Repeat with five more sheets of pastry, until you have six sheets stacked on top of each other. Place one third of the mixture along the longest side of the pastry, 4cm from the bottom edge. Roll the pastry into a log and brush well with butter. Using a very sharp knife, cut the log at 5cm intervals into 9 pieces. Transfer to a baking tray lined with baking paper and sprinkle with sesame seeds. Repeat with remaining pastry and pork filling, there will be enough to create three logs. Bake for 30 minutes or until the pastry turns a deep golden colour.
Learn how to make Pork Sausage Rolls using Fillo Pastry