Filo-wrapped spiced sausage roll pie
- December 2016
- Serves 6-8
- Hands-on time 40 min, oven time 30 min, plus resting
Think sausage roll, but bigger. Filo pastry is used to create a light, yet oh-so-satisfying pie that is perfect for entertaining or a comforting meal with friends.
Roll up, roll up! All our irresistible sausage roll recipes are right this way...
- 25.9g (12.7g saturated)
- 21.6g (1.8g sugars)
- Olive oil for frying
- 1 onion, finely sliced
- 2 garlic cloves, crushed
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp dried mint
- 450g British free-range sausagemeat
- Bunch fresh coriander, roughly chopped
- 8 sheets filo pastry
- 150g unsalted butter, melted
- Mixed salad leaves to serve
- Heat the oven to 200°C/180°C fan/gas 6. Heat a glug of oil in a pan and fry the onion for 5-10 minutes until softening. Add the garlic, ground coriander, cumin and mint. Fry for 2-3 minutes, then put in a large mixing bowl. Cool for 5 minutes.
- Add the sausagemeat, fresh coriander and a generous amount of seasoning to the onion mixture. Use your hands to mix together well.
- Put a sheet of filo on a non-stick baking tray with the long side facing you, brush all over with melted butter, then top with another sheet of filo and brush again with butter. Place another sheet of filo on top with the short edge facing you, centred but with the top half sticking out beyond the base. Repeat with another sheet sticking out in the same way from the bottom. Place 2 more sheets with the long side facing you so they stick out halfway at each end of the base (they will touch in the centre). You should end up with a rough cross. As you go, brush the overlapping edges with butter. Place the sausagemeat mix in a rough square in the centre, pressing it down to about 2cm thick. Fold over the top 2 flaps of filo, brush with butter, then repeat with the 2 flaps underneath to form a neat parcel coated in butter.
- Scrunch up the 2 final sheets of filo and arrange on top, then brush again with butter. Bake for 30 minutes until golden and crisp and the meat is cooked through. Rest for 15 minutes, then slice into 6 or 8 squares and serve with a side salad.
Cover the filo with cling film or a clean, damp tea towel to prevent it drying out.
Prepare the unbaked pie up to 12 hours ahead. Chill wrapped in cling film.
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