Ditch take-away sausage rolls for this delicious home-made Turkey, Cranberry & Fennel version. A healthier and nutritious choice, with half the calories, half the carbs and only 3.2g fat per serving.
First published at www.transformationcookbook.com
800g turkey mince
3 parsnips, peeled & cut into pieces
4 fennel stalks, chopped
3 spring onions, finely sliced
canola oil cooking spray
2 zucchinis, grated
2 tbsp dried cranberries, chopped
3 tbsp cranberry sauce
1 tbsp ground cumin
1/2 cup flat-leaf parsley, chopped
12 filo pastry sheets, thawed
3/4 cup passata tomato sauce
2 tbsp worcestershire sauce
70g low-fat feta, crumbled
cracked pepper to season
3 tbsp milk of your choice (dairy, soy, almond)
1 tbsp poppy or sesame seeds
Step 1 – Pre-heat oven to 200°C (fan forced). Line 2 large baking trays with baking paper.
Step 2 – Steam or boil parsnips until fork-tender and mash. Set aside to cool.
Step 3 – Lightly spray a small frying pan with oil and saute the onions and chopped fennel until soft.
Step 4 – Combine all ingredients and season with cracked pepper. Mix well.
Step 5 – Place one sheet of filo on a flat surface, lightly spray with oil and repeat with two more sheets. Spoon a quarter of the mixture onto the 3 filo sheets to form a long sausage. Carefully roll sheets up into a large sausage roll. Cut the large roll into (4-5) smaller rolls. Place onto baking tray with the join of the pastry sheets underneath. Repeat 3 times with remaining mixture.
Step 6 – Bake for 35-40 minutes until cooked through.
• For a lovely golden colour brush the rolls with milk before baking, and sprinkle with seeds.
• Refrigerate in an airtight container for up to 2-3 days.
• Can be frozen for up to a month.