Korean-Style Pork Mince Bowl
Prep time: 5 mins
Cooking time: 15 mins
Easy
Serves:
4
Sausage Strudel With Walnuts
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Cook time: 30 mins
Serves: 8
Cooking Skill: Not Too Tricky
Ingredients
8
chipolata sausages
50g
butter
25g
breadcrumbs
1
cooking apple, peeled, cored and chopped
½ teaspoon
ground cinnamon
25g
walnuts
250g
filo pastry sheets (about 16 sheets)
Method
Step 1
Preheat the oven to, 180ºC, 160ºC Fan, Gas Mark 4.
Step 2
Melt the butter in a small frying pan. In a small bowl mix together the breadcrumbs, cooking apple, cinnamon and walnuts. Add half the melted butter and mix well.
Step 3
Take two sheets of the filo pastry and place on a board. At the end nearest to you place one sausage and a large spoonful of the mixture onto the edge of the pastry.
Step 4
Using the remaining melted butter, brush the edges of the pastry and roll up, if the pastry splits just brush with a little more butter.
Step 5
Take the ‘sausage’ shape and gently bend into a crescent shape, twist off the very ends of the pastry and place on a baking sheet. Brush all over with butter. Repeat using the remaining sausage, pastry, etc.
Step 6
Cook in the oven for about 30 minutes until golden brown. Serve either hot or cold, as a snack, starter, for a picnic or tea.
Method
Step 1
Preheat the oven to, 180ºC, 160ºC Fan, Gas Mark 4.
Step 2
Melt the butter in a small frying pan. In a small bowl mix together the breadcrumbs, cooking apple, cinnamon and walnuts. Add half the melted butter and mix well.
Step 3
Take two sheets of the filo pastry and place on a board. At the end nearest to you place one sausage and a large spoonful of the mixture onto the edge of the pastry.
Step 4
Using the remaining melted butter, brush the edges of the pastry and roll up, if the pastry splits just brush with a little more butter.
Step 5
Take the ‘sausage’ shape and gently bend into a crescent shape, twist off the very ends of the pastry and place on a baking sheet. Brush all over with butter. Repeat using the remaining sausage, pastry, etc.
Step 6
Cook in the oven for about 30 minutes until golden brown. Serve either hot or cold, as a snack, starter, for a picnic or tea.
Sausage Strudel with Walnuts
Ingredients
- 8 chipolata sausages
- 50g butter
- 25g breadcrumbs
- 1 cooking apple, peeled, cored and chopped
- ½ teaspoon ground cinnamon
- 25g walnuts
- 250g filo pastry sheets (about 16 sheets)
Method
Step 1
Preheat the oven to, 180ºC, 160ºC Fan, Gas Mark 4.
Step 2
Melt the butter in a small frying pan. In a small bowl mix together the breadcrumbs, cooking apple, cinnamon and walnuts. Add half the melted butter and mix well.
Step 3
Take two sheets of the filo pastry and place on a board. At the end nearest to you place one sausage and a large spoonful of the mixture onto the edge of the pastry.
Step 4
Using the remaining melted butter, brush the edges of the pastry and roll up, if the pastry splits just brush with a little more butter.
Step 5
Take the ‘sausage’ shape and gently bend into a crescent shape, twist off the very ends of the pastry and place on a baking sheet. Brush all over with butter. Repeat using the remaining sausage, pastry, etc.
Step 6
Cook in the oven for about 30 minutes until golden brown. Serve either hot or cold, as a snack, starter, for a picnic or tea.
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