- 3 sheets of filo pastry
- Rapeseed oil, to brush on
- 1 red onion, finely chopped and cooked
- 400g sausage-meat
- 80g chopped toasted brioche (or bread)
- 1 egg, beaten
- 1 eating apple, finely chopped
- 100g chestnut puree
- 1 tsp of mixed spice
- 80g toasted walnuts
- A good pinch of white pepper
- 5 leaves of chopped sage
- 1 tsp of grated orange zest
Recipe courtesy of Miranda Gore Browne.
Miranda is a food writer, home-baking expert, director of The Kitchen School and passionate foodie. She was also a finalist on the first series of The Great British Bake Off. Miranda has written two books, Biscuit and Bake Me a Cake as Fast as You Can, both published by Ebury Press.
- Chop the red onion and cook in a frying pan with a little oil on a medium heat until softened, add the chopped apple and cook for a couple more minutes. Put to one side to cool a little.
- Preheat the oven to 180 degrees. Toast the bread with the walnuts in the oven as it comes up to temperature, this should take about 5 minutes.
- Put the sausage meat, beaten egg, chestnut puree, spices, mace, sage, grated zest, pepper, walnuts and brioche into a bowl and stir well to combine.
- Add the onion and apple and mix again.
- Line a large, flat or low side baking tray with non-stick baking paper. Lie a piece of filo pastry on top and brush well with the oil. Add two more pieces, staggering them so you have one large oblong of filo pastry, brush well with more oil.
- Use your hands to make the sausage meat mixture into a log shape and lay it in the middle of the pastry. Tightly press the pastry around the log shape and tuck it in underneath. Squeeze the loose pastry at each end to make a cracker style shape.
- Brush all over with oil or melted butter and put into the preheated oven to bake for 30-35 minutes.
- Remove from the oven, and cool slightly before slicing.