CHEESE & MUSTARD PORK SAUSAGE FILO ROLLS (makes 16 individual rolls)
8 pork sausages, skinned
8 rectangles of filo pastry 3" x 6" (approx)
4 tbsp grated cheddar cheese
French mustard to taste
10g melted butter or groundnut oil.
Take a rectangle of pastry and brush with melted butter or oil.
Spread a small amount of French mustard across one third of the pastry.
Sprinkle grated cheese on top of the mustard.
Place a skinned sausage on top of the cheese and slightly stretch it to reach both sides, if necessary.
Begin to roll the sausage into its cheesy mustardy pastry from the sausage end, right to the end of the pastry.
Taking a very sharp knife, cut the sausage roll in half.
Place each half onto a baking sheet (I always line mine with baking parchment or greaseproof paper), making sure they are sitting upon the pastry join.
Place into a pre-heated oven at 180degC/350degF/Gas 4 for 15 minutes, then turn to achieve an even bake and replace for another 10 minutes or until the pastry is golden and the sausage is obviously cooked.
Serve immediately, or cool on a wire cooling rack.