Sausage Rolls

By jiwhite

Ingredients

• 12 sheets phyllo pastry, defrosted
• 1/4 cup rolled oats
• 2 cups quartered cremini mushrooms
• 1 chipotle pepper in adobo sauce + 1 tsp sauce
• 2 cloves garlic, minced
• 1 tbsp chopped fresh rosemary
• 1/4 tsp sea salt and freshly ground black pepper
• 4 extra lean chicken or turkey sausages (1lb)
• 1 large egg
• 3 tbsp Dijon mustard
• 1 tbsp sesame seeds

Preparation

Step 1

Pulse oats in a food processor to a fine powder. Add mushrooms, chipotle peppers, garlic, rosemary, salt and pepper. Pulse until mushrooms are coarsely ground.

Remove sausage from casing and add to mushrooms. Pulse until combined and transfer mixture into a piping bag with a large round tip.

Whisk egg with 2 tbsp water in a small bowl. Set aside.

Remove phyllo from wrapping and cover with a damp cloth. Lay one sheet on a flat surface and mist well with olive oil cooking spray. Add 2 more layers of phyllo, misting with oil in between each layer. Cut phyllo in half lengthwise. Repeat, forming 4 rectangles.

Brush bottom edge of one piece of phyllo with mustard. Squeeze about ¼ of filling mixture along bottom edge of phyllo over mustard. Brush top edge of phyllo with egg wash. Roll phyllo around filling to form a 1-inch wide tube, folding in ends and pinching to seal. Brush outside of roll with egg wash and sprinkle with sesame seeds. Repeat with remaining phyllo.

Transfer rolls to a tray, cover loosely and refrigerate for 1 hour to allow filling to set.

Preheat oven to 425F. Using a very sharp knife, cut each roll into 1-inch wide pieces. Arrange on a parchment lined baking sheet and bake for about 20 minutes until filling is cooked and pastry is golden brown and flakey.