Olive oil spray
1 medium zucchini, grated & liquid squeezed out
2 large carrots, grated
1 stick celery, finely diced
1 clove, garlic
350g – 5 star beef mince
8 sheets filo pastry
2 tsp margarine, melted
Pre-heat oven to 180oC. Line a baking tray with baking paper.
Spray a non-stick fry pan with olive oil and add the zucchini, carrot, celery and garlic. Cook on low until the vegetables have softened. Don’t allow to brown. Add to a large bowl along with the mince and mix well. Divide the mixture into 8 and shape into 8 sausage-shaped pieces.
Unroll the filo pastry sheets with the short end nearest to you. Brush the top one lightly with margarine. Place one of the sausages on the filo, fold the edges in and roll up. Brush with a little more margarine to seal. Repeat with the rest of the sausages and filo sheets.
Place on the baking tray and bake for approximately 20-25 minutes or until the pastry is golden and crispy and the meat is cooked through.
Note: The sausages and filo are both suitable to freeze separately, but don’t freeze the finished sausage rolls.
1 serve of vegies in each serve of this recipe.