Fillo Sausage Rolls

Cook time 15 minutes
Servings 18


2 tbsp Extra Virgin Olive Oil

1 onion, very finely chopped

1 carrot, coarsely grated

½ bunch parsley, stalks and leaves finely chopped

2 garlic cloves, finely chopped

1 tbsp very finely chopped thyme leaves

1kg pork and veal mince mix

1 zucchini, coarsely grated

9 sheets of fillo pastry

125g unsalted butter, melted

2 tbsp dukkah

Salt and pepper

Tomato sauce or tomato chutney to serve

Fillo Sausage Rolls


Heat the extra virgin olive oil and a tablespoon of butter in a frypan over medium heat and add the onion, carrot, zucchini, parsley stalks, a pinch of salt and a tablespoon of dukkah, and cook for 4-5 minutes until softened. Remove from the heat and set aside to cool completely. Add the garlic and chopped parsley leaves to the meat. Season with salt and pepper and now add the cooled vegetable mixture. Use your hands to bring the mixture together.

Lay a sheet of fillo pastry on a clean work surface and brush with the melted butter. Layer another sheet on top and brush with more butter and repeat again, so you have three sheets. Lay a quarter of the meat mixture along the longest edge of the fillo to form a log shape, and then roll it up to form a long sausage. Brush pastry with more butter then scatter with dukkah. Place on a baking tray and chill for 30 minutes to firm up.

Preheat oven to 180°C.

Cut into four pieces using a serrated knife place across two lined baking trays. Repeat this step another three times to make all the sausage rolls. Make sure sausage rolls don’t touch, and bake for 25 minutes or until golden and cooked through, swapping the trays half way.