Ingredients
- 1 large carrot, about 100 g, cut into very fine matchsticks
- 1 cup (75 g) finely shredded savoy cabbage
- 2 spring onions, cut into fine shreds
- 250 g chicken mince
- ⅓ cup (50 g) lean ham, finely chopped
- ½ small onion, finely chopped
- 2 tablespoons fresh white breadcrumbs
- 2 teaspoons chopped fresh sage
- 2 teaspoons chopped fresh thymesalt and pepper
- 4 large sheets filo pastry, each about 46 × 28 cm
- 2 tablespoons extra virgin olive oil
- 1 tablespoon (20 g) butter, melted
- 1 teaspoon sesame seeds
- Cranberry relish
- ¼ cup (70 g) cranberry sauce
- 1 tablespoon extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon English mustard
- 125 g mixed salad leaves
Preparation
- Blanch the carrot, cabbage and spring onions in boiling water for 1 minute.
- Drain, then plunge into a bowl of cold water to refresh.
- Drain again and pat dry with paper towel.
- Put the vegetables in a large mixing bowl with the chicken, ham, onion, breadcrumbs, herbs and seasoning.
- Mix together well, then set aside.
- Preheat the oven to 190°C.
- Halve each filo pastry sheet lengthwise and then trim to a strip measuring 36 × 12 cm.
- Mix the oil and melted butter together.
- Brush one pastry strip lightly with the butter mixture.
- Place an eighth of the filling at one end, shaping it into a sausage.
- Roll up the filling inside the pastry, folding in the long sides as you go, to make a spring roll–shaped parcel.
- Place on a baking tray and brush with a little of the butter and oil mixture.
- Repeat to make another 7 parcels.
- Score 3 diagonal slashes on top of each parcel.
- Sprinkle over the sesame seeds.
- Bake for 30 minutes or until the pastry is golden.
- Meanwhile, put all the relish ingredients in a screw–top jar, season to taste and shake well.
- Arrange the mixed salad leaves on serving plates, place a filo roll on each and drizzle around the relish.