Mushroom Rolls
Adding mushrooms to ordinary sausage rolls takes these to a whole new flavour level
Makes enough for: 4 people
Calories: 990kcal
Ingredients
- 15 mls olive oil
- 6 spring onions, thickly sliced
- 2 cloves garlic, peeled and thinly sliced
- 250 g minced beef
- 250 g mixed mushrooms, thinly sliced
- Salt and freshly ground black pepper to season
- 10 sprigs fresh thyme, leaves picked
- 5 mls sweet paprika
- 10 g flat leaf parsley
- 1 lemon, zest only
- 30 mls sour cream
- 2 sheets phyllo pastry
- 20 g butter, meltted
Method
- Place the olive oil into a large frying pan
- Heat over a medium temperature
- Add the spring onions and sauté until soft
- Add the garlic and cook for 1 minute
- Add the mince, season generously and brown
- Add the mushrooms and season generously
- Add the thyme and paprika and leave to cook until all the liquid has evaporated
- Leave to cool
- Preheat the oven to 160° Celsius
- Finely chop the parsley and lemon zest together
- Add to the mixture with the sour cream
- Stir to combine and adjust the seasoning if necessary
- Place a sheet of phyllo pastry onto a dry surface
- Brush with melted butter
- Place the second sheet on top and brush with melted butter
- Place the mushroom mixture along the top width of the pastry
- Roll into a sausage shape, as tightly as you can without tearing the pastry
- Trim the edges and cut into 4 equal lengths
- Place onto a lined baking tray and brush the top with melted butter
- Bake for 30 minutes
- Cool slightly on a wire rack before serving
Nutrition
Calories: 990kcal | Carbohydrates: 58g | Protein: 69g | Fat: 58g | Sodium: 540mg | Sugar: 9g