Pork and Apricot Sausage Rolls (SW Friendly)


  • 500g Lean (5% fat) pork mince
  • 60g dried apricots
  • 2 tbsp. dried herbs
  • 3 eggs
  • 6 sheets Filo pastry
SW Sausage rolls

Put the mince into a large bowl and add the herbs. I use mixed herbs but sage or oregano are just as nice.

Chop the apricots into small pieces and add them to the mixture along with 2 of the eggs.

Mix well until all combined. Divide the mixture into 4.

Lay one filo sheet on a board and spray with Fry Light, then lay another sheet on top. Repeat with the next sheet. Then cut the filo sheets in two lengthways.

Form one quarter of the meat mixture into a sausage shape and lay along one long edge of the 3 ply filo sheet. Beat the remaining egg in a small bowl and then brush the other edge of the filo sheet with it and roll the sausage meat up in the filo.

Repeat with the other sheet and then using the 3 other filo sheets do the same again. You are now left with 4 long sausage rolls.

Cut these into smaller rolls and place on a baking tray spayed with Fry Light.

Brush the sausage rolls with the beaten egg to glaze them.

Put them into the oven for 20 minutes. Transfer them onto a wire rack to cool, trying to resist the temptation to eat them all in one go before anyone else can get to them !