Over Christmas my Aunt brought this yummy dish over to add to the feast! If there’s one thing our family likes to do together, it’s eat! We all enjoyed this so much, and I wanted to post her recipe here for you to try too!
1 frozen sausage meat roll, thawed completely
2 big onions
2 sweet apples
Whole cranberries (frozen or fresh, preferably – dried will make recipe much sweeter)
½ tsp dried ground sage
½ tsp dried ground thyme
Fresh ground pepper
Parchment paper for baking
1 box frozen phyllo pastry (allow to thaw in fridge overnight, but keep cold until ready for use) or enough homemade pie pastry to line a pie plate and make a top crust. (To encase the
¼ cup butter or margarine, and a pastry brush to spread it with
Finely chop onions and apples. Saute onions until soft and beginning to carmelize, add the apples and cranberries; cook gently until soft (about 10 mins). Add meat. Add pepper, sage and thyme (adjust with more if desired), and continue cooking over med-low heat for about 1/2 hour, stirring often. Remove from heat and let mixture cool completely at room temp.
While cooling either make pie crust – don’t use store-bought frozen pie crust, it has nowhere near enough body to hold the meat mixture without falling apart – or prepare phyllo pastry, thusly:
Preheat oven to 350.
Cover a cookie sheet with parchment paper.
Melt ¼ cup butter or margarine
Remove pastry from box and plastic bag. Carefully unfold it on a flat, DRY surface. (Whatever you do, DON’T let it get wet – it’ll stick together.)
Now, you need to work quickly and steadily through the next steps, because phyllo pastry is so incredibly thin that the edges dry out very fast, and become easy to break. (It’s really not a big deal, it’s just rather a pain in the neck when you’re trying to make a roll with it while the edges are crumbling.)
Without separating the layers yet, cut the whole thing in half widthwise with a very sharp knife, reducing the original long rectangle shape into 2, more square-shaped, rectangles. Put one back in its packaging, and return to the freezer. (Unless you’re going to use it as well, in which case just set it aside and keep covered with a clean, dry dishtowel until the first Savory Roll is finished and ready for the oven.)
Next, very carefully (you need a delicate touch for this) peel the top sheet of parchment off the pile and lay it on the parchment-covered cookie sheet, trying not to let it fold on itself. Quickly brush the entire surface lightly with melted butter or margarine, peel the next sheet of parchment and lay it on top of the first. Brush the new sheet with melted stuff, and keep repeating the process until you’ve got 10 sheets stacked on the parchment. Brush ONLY THE EDGES of the final, top sheet.
Using a big spoon, put a long snake of filling on the phyllo stack, keeping it about 1” away from the short ends. Wrap one long edge of pastry over the filling, then gently roll the whole thing over, so that the seam ends up on the underside of the roll. Tuck the open ends under. (They don’t have to be tightly sealed.)
If you’re making a second roll, now’s the time; just repeat the process.
Brush the entire pastry surface with butter/margarine, put in the oven on center rack, and bake at 350 until crisp and golden.
Remove from oven and let cool for 10 minutes, then consume greedily 😉