Sausage and apple filo rolls

Sausage and apple filo rolls
Makes 80

1lb (450g) pork sausagemeat
1 small crisp apple, peeled, cored,
and coarsely grated
1 tbsp wholegrain mustard
1 tbsp freshly chopped sage
salt and freshly ground black pepper
10 sheets filo pastry
(each about 7 x 10in/18 x 25cm in size)
1 stick butter, melted

1 Put the sausagemeat, apple, mustard, and sage into a mixing bowl, season
with salt and freshly ground black pepper, and mix well.
2 Divide the mixture into 10, then roll each one into a sausage about the
diameter of a breakfast sausage link and as wide as a sheet of filo.
3 Brush one sheet of filo with melted butter. Arrange a sausage down one
side and roll it up. Repeat with the remaining filo and sausages, then chill in
the fridge for 30 minutes.
4 To serve, preheat the oven to 400˚F (200˚C). Slice each roll into eight
diagonally and arrange on two baking sheets lined with non-stick
baking parchment.
5 Bake for 8–10 minutes or until golden and crisp. Serve hot or warm.
These are divine. They are also tiny, but you could make them
larger if you prefer. Just remember to bake them for a few minutes
longer—and keep your eye on them.

PREPARE AHEAD AND FREEZE
The rolls can be made up to the end of step 4
up to 12 hours ahead. Alternatively, you can bake
them and reheat to serve. Freeze the uncooked
rolls for up to 2 months.