Crisp filo sausage rolls with pork, apple and sage
60 min · 28 g protein · 226 cals / serving
The bakery favourite, still shattering and golden, still juicy and peppery with sage and a little nutmeg. Lean pork with grated apple and onion keeps the filling soft, and a few oil-sprayed sheets of filo bake crisp and flaky for a fraction of the butter.
Ingredients
Filling
- 1 1/2 lb pork loin or tenderloin pork loin fillet, raw, trimmed and minced or pulsed in a food processor
- 1 small apple, peeled and coarsely grated
- 1/2 medium onion, finely grated
- 3 tbsp breadcrumbs
- 1 tsp dried sage
- 1/2 tsp dried thyme
- a grating nutmeg
- 1/2 tsp white pepper
- 1/2 tsp black pepper
- 3/4 tsp salt
Pastry
- 6 sheets (about 3 1/2 oz) phyllo dough, thawed and kept under a damp towel
- a light coat between the sheets and on top cooking spray
- 1/2 egg, beaten, for the tops
- 1 tsp sesame seeds (optional)
Steps
- Mix the minced pork, apple, onion, breadcrumbs, egg white, sage, thyme, nutmeg, both peppers and salt with your hands until well combined and slightly sticky. Fry a pinch to taste for seasoning if you like.
- Heat the oven to 400°F and line a baking sheet. Lay one filo sheet on the board, spray it lightly with oil, lay a second sheet on top and spray again. Spoon a third of the filling in a log along one long edge and roll it up tightly in the pastry. Repeat to make 3 long rolls.
- Brush the tops with the beaten egg, scatter with sesame seeds if using, and cut each roll into 4. Snip a small slash in the top of each.
- Bake 25–30 minutes, until deep golden and crisp and the filling reads 160°F in the middle. Cool for 5 minutes on the sheet; they are best warm.
Good to know
Will filo go soggy?
Not if you spray thinly and bake until properly golden. A light film of oil keeps the layers separate so they shatter, where egg between them would glue them into a chewy sheet, and the slashes let the steam out. Reheat leftovers in the oven, never the microwave.
Can I use sausages instead of minced loin?
Yes: squeeze about 650 g of reduced-fat pork sausages out of their skins and leave out the breadcrumbs and egg white if they are already seasoned. It is quicker and closer to a butcher's sausage meat; the score moves from about 69 to 26.
Can I freeze them?
Freeze them unbaked on a tray, then bag them. Bake from frozen at 375°F for 35–40 minutes.
Alternative
Per
- Calories
- 157
- Protein
- (51%)
- 20 g
- Fat
- (20%)
- 4 g
- Carbohydrates
- (29%)
- 12 g
- of which sugar
- 2 g
- Fiber
- 1 g
- Sodium
- 304 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 1353 kcal goes into the pot and 1049 g of ingredients comes out as about 860 g of food: 157 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.