Sausage Roll Filo Triangles

Sausage Roll Filo Triangles

You know when the mood hits you and all you can think about is sausage rolls? Well, that’s been me for the past few days and then I saw a clever little stuffed filo pastry tutorial on Ceri Jones Instagram and it made me think I should try a sausage roll version.

I’m making a split dish, where I make a meat version and veggie version at the same time using a dried stuffing mix as the base for both and adding sausages and sautéed mushrooms and onions for me and a protein rich soy mince for him.

Now, the forming of the triangles may seem complicated but it’s so easy, you start at the bottom of the filo sheet with a triangle of filling, then fold up and over and keep going.  Ceri’s reel is a better tutorial than mine so you should go and see how she does it.  I actually found the process quite calming, if a little squelchy. However you do it and however you stuff them, they’re crispy and light and utterly addictive.  Heaven!

For the base

• 1 x 340g packet of paxo stuffing mix – rehydrated as per the packet instructions
• olive oil
• 1 medium onion – finely chopped
• 6 brown mushrooms – finely chopped
• fresh thyme – chopped
• salt and pepper
• fresh coriander and parsley – finely chopped

The meat version

• 4 pork sausages

For the veggie version

• 300g soy mince – rehydrated

You will need a packet of filo pastry – 8 sheets would be ideal so you make 4 of each versions. You will also need plenty of olive oil and a pastry brush.

Rehydrate the stuffing mix, according to the packet instructions and then remove half and set aside.

In a frying pan on a medium heat, add some oil and then throw in the onions and sauté gently for 5 mins, then add the mushrooms, fresh thyme and salt and pepper and sauté again for another 5 mins.  Once it’s all soft and has a little colour, remove half the mixture and set aside in a bowl.

To the half left in the pan, add the veggie mince and fry until cooked. Stir in half the stuffing mix followed by a generous amount of finely chopped fresh coriander and parsley.  Set aside.

To the rehydrated stuffing mix in the bowl, add the sausages and fork it all together until you have a rough paste, stir in a generous amount of finely chopped fresh coriander and parsley.  Set aside.

Pre-heat the oven to 200°C (180ºC fan/400°F/Gas 6)

To make the triangles, lay one sheet of filo pastry on a board and brush liberally with olive oil, then fold it in half longways.  Place the strip of pastry with the short side at the bottom of the board and imagine a square at the bottom of the strip.  Place a generous amount of filling into that square forming a triangle in the top half.  Then fold over the bottom piece of filo and fold the whole thing up onto itself all the way up the strip.  Seal with olive oil and sprinkle with sesame seeds.

Once you’ve made all the triangles, bake in the oven for 30 mins or until darkly golden.  Allow to cool by half before eating!

For more pastry recipes, check these out on Dom in the Kitchen.

Eat and of course, enjoy!