They’re sausage rolls, but not as you know ’em. These tiny bundles of goodness are packed with flavour – and a host of hidden ...

Repeat with the other half of the pastry. Take one filo sheet and brush it with olive oil and add filling along the length of its base. Roll this up to form a sausage shape about 5cm wide making ...

Sausage rolls are a family favourite for many and ... peel the skin off and discard. Lay a sheet of filo pastry on a clean work surface and brush with the melted butter. Layer another sheet ...

the same length as the filo rectangle. Place the sausage along one long edge of the pastry and roll, brushing with butter in between each roll. You should end up with a long sausage encased in filo.

Roughly divide mixture into four. 4. Roll out each piece of pastry into a square and about 3-4mm thick. Shape a portion of sausage mixture into a large log and lay along the middle of the pastry ...

Top with another filo pastry sheet. Repeat with oil and a third ... Repeat with remaining pastry and mince mixture to make 18 sausage rolls. Lightly spray rolls with oil, then season with pepper.