Recipes>Lunch Recipes
Eat Well For Less Home-made Pork and Apple Rolls
by Jo Scarratt-Jones from Eat Well For Less: Every Day
Makes 6
As seen on BBC’s Eat Well For Less, this clever twist on a classic sausage roll recipe is a guaranteed family favourite.
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Eat Well For Less: Every Day
Jo Scarratt-Jones
Eat Well For Less: Every Day
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Introduction
Sausage rolls are a family favourite, but they can be so high in fat. These are a healthier alternative that make a tasty addition to your packed lunch, or serve them hot straight from the oven with a side salad for a light lunch. The grainy mustard packs a punch, but you can change it for some Dijon mustard, or even drop it altogether and use reduced-fat flavoured sausages instead, if you prefer.
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Ingredients
| 6 | reduced-fat pork sausages (400g total weight) |
|---|---|
| 1 | eating apple, grated (discard the core) |
| 1 tbsp | grainy mustard |
| 4 large sheets | filo pastry (about 150g in total), at room temperature (see Tip) |
| 1 | egg, beaten |
Method
Preheat the oven to 200°C/180°C fan/Gas 6. Line a baking tray with baking parchment.
Using the tip of a sharp knife, slice through the sausage skins and then tip the sausage meat out into a large bowl, discarding the skins.
Add the grated apple and grainy mustard and mix really well – get your hands in and squish it all together until evenly combined. Set aside and wash your hands thoroughly!
Lay one sheet of filo pastry onto the work surface, with the longest side horizontally in front of you. Place another one next to it, in the same position.
Brush some beaten egg over both sheets of filo, then lay the other two sheets of filo over the top and brush again with some stack from top to bottom into three rectangles, giving you six rectangles in total.
Divide the pork mixture into six equal portions, then form each piece into a fat sausage shape and place one sausage at the bottom short side of each rectangle of filo, positioning it 2cm in from the edge.
For each pork roll, roll the filo over the sausage, then fold the filo sides in and continue to roll up until the sausage is totally enclosed in the pastry.
Brush the rolls with the remaining beaten egg, then transfer to the lined baking tray, placing them seam-side down. Bake in the oven for 20-25 minutes until golden brown and cooked all the way through.
Serve hot or cold. If serving cold, cool completely, then transfer to an airtight container and store in the fridge for up to 3 days.
Tip: You can use chilled fresh or frozen (defrosted) filo pastry for this recipe – just remember to remove it from the fridge about 20 minutes before using, this will make it easier to handle.
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Ingredients
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