Pork & apple filo rolls

Pork and apple filo rolls

Category: Starter/snack | Serves: Makes 16

Prep time: 30 minutes | Cooking time: 30–35 minutes


6 tsp olive oil

1 small red onion, finely chopped

1 small carrot (about 85g/3oz unprepared weight), coarsely grated

1 crisp eating apple (such as Granny Smith or Braeburn, about 150g/5½oz unprepared weight), peeled, cored and coarsely grated

250g (9oz) lean minced pork

1 tsp dried herbes de Provence

2 tsp Dijon mustard

Freshly ground black pepper, to taste

3 large sheets of filo pastry (each sheet about 43 x 26cm/17 x 10½in)

2 tsp poppy seeds (optional)

  1. Preheat oven to 200°C/fan 180°C/gas mark 6. Line a baking sheet with non-stick baking paper; set aside.
  2. Heat 1 teaspoon oil in a small, non-stick frying pan. Add onion; sauté over a medium heat for 5 minutes, until softened. Transfer to a bowl; cool slightly. Add carrot, apple, minced pork, herbs, mustard and black pepper; mix well.
  3. Lay a sheet of filo pastry on work surface; brush with a little of remaining oil. Place another filo sheet on top; brush with a little more oil. Place final filo sheet on top. Cut filo stack in half lengthways. Dividing pork mixture in half, place it along a long edge of each strip of pastry, moulding into an even sausage shape as you go. Brush uncovered pastry with a little more oil. Roll up each one, enclosing pork mixture inside (with join underneath); brush with remaining oil. Cut each large roll into 8 even smaller rolls; sprinkle with poppy seeds (if using).
  4. Place rolls on prepared baking sheet. Bake in oven for 25–30 minutes, until crisp and deep golden and pork is cooked. Transfer to a wire rack; serve hot or cold.

Cook's tips

  • Try using minced turkey or chicken thigh meat in place of the pork. Swap in dried sage for the dried mixed herbs. 

Nutritional information

Pork & apple filo rolls - Nutritional info