Ingredients

1 carrot, peeled and finely grated
1 red apple, finely grated
1 red onion, finely grated
500g pork sausage meat
3 good quality pork sausages, removed from cases
3 cloves garlic, finely chopped
1 tablespoon finely chopped fresh sage
1 teaspoon Dijon mustard
½ teaspoon sea salt
Cracked pepper
1 tablespoon Worcestershire sauce
45g pistachios, roasted and finely chopped

To Assemble
10 sheets of Timos Filo Pastry
50g butter, melted
1 egg, whisked
2 tablespoons sesame seeds

Preparation

Heat oven to 185ºC regular bake and line an oven tray with baking paper.

Finely grate the carrot, apple, and onion and squeeze out any excess liquid. Place in a large bowl along with the remaining filling ingredients. Mix until well combined.

On a clean flat surface, place one sheet of filo. Brush with melted butter, then place a second sheet on top. Repeat this step until you have 5 sheets layered on top of each other.

Take half of the filling and place it evenly along the longest side of the filo, 5cm from the edge, shaping it into a log as you go. Place the edge of the pastry over the sausage meat then roll it up tightly to create a log. Brush the edge with the whisked egg and place seam-side down. Brush the outside of the pastry with whisked egg and sprinkle over the sesame seeds. Cut into desired lengths then place on the oven tray. Repeat with remaining sausage meat and pastry.

Bake at 185ºC regular bake for 25-30 minutes or until golden brown.