Pork, Apple and Cranberry Filo Rolls with Salad

Ready in 50 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, October 11, 2015.

Pork, apple and cranberry pork mince, mixed with grated carrots, onion and pastry to make a tasty filo, served with salad and chutney.

Ingredients

oven to 200°C. Line an oven tray with baking paper.
Heat oil in a large fry-pan on medium heat and cook onion, carrots and salt until soft, 6–8 minutes. Allow to cool slightly. To speed up this process, spread onto a dish and place in the fridge for 10 minutes.
In a large bowl, combine mince, vegetables and breadcrumbs and mix well with clean hands. Season well with salt and pepper. Divide the mixture into 8 portions. Place 2 sheets of filo on a clean bench with the long end facing you. Brush (or spray) with olive oil and place another 2 sheets on top. Cut filo in half vertically. Put 1 measure of mixture onto each side at the bottom half and shape into a sausage (allow 2cm clear from the edges). Roll over once, tuck in the sides and roll up, into a tight parcel. Repeat steps to make a total of 8 parcels. Place filo parcels on prepared tray, seam side down. Brush/spray with a little olive oil and sprinkle with sesame seeds. Bake for about 20 minutes or until browned and crispy.
Roughly chop lettuce; cut tomato into wedges; slice cucumber. Toss together with dressing just before serving.
Place a filo roll on each plate. Add a dollop of chutney or tomato sauce and serve salad on the side.