FILO SAUSAGE ROLLS

MAKES 12 3 SMART POINTS PER ROLL

Calorie- controlled cooking spray

2 shallots, finely chopped

8 reduced-fat pork sausages

1 tbsp butter

3 sheets filo pastry

1 egg, beaten

1 tsp fennel seeds

PREHEAT the oven to 200c/fan 180c/ gas 6 and line a baking sheet with baking paper. Mist a frying pan with cooking spray and fry the shallots over a medium heat for 3-4 minutes until softened. Remove the skin from the sausages and mix the meat with the cooked shallots in a bowl. Melt the butter in a small pan over a low heat. Lay one of the filo pastry sheets on a board and dot with some of the melted butter. Lay a second sheet of filo on top of the first, dot with more melted butter then repeat with the third sheet. Trim the edges, then cut in half to make two rectangular strips. Put half the sausage mixture down the centre of each pastry strip, then brush the edges of the pastry with the remaining melted butter. Roll up the pastry to enclose the sausage meat and slice into 4cm pieces. Put the sausage rolls on the baking sheet, brush with the beaten egg and sprinkle over the fennel seeds, then bake in the oven for 20-25 minutes until golden and cooked through.