Chicken and mushroom filo pie with new potatoes


  • 500g sausage meat
  • 100g Branston Pickle
  • 1 roll of puff pastry
  • 1 egg


  • Preheat the oven to 180c
  • Mix the sausage meat and Branston pickle in a bowl
  • Roll out the puff pastry on a floured surface to a rectangle
  • Place the sausage meat evenly along the longest edge of the rectangle closest to you in a sausage shape
  • Crack the egg in a bowl and beat with a fork
  • Brush the egg around the sausage meat to use as a glue to seal the sausage roll then roll up tightly away from you so there is a single layer of pastry around the roll with a small overlap to seal
  • Cut away the excess pastry, this can be used to decorate
  • Pinch either end of the sausage roll to keep the sausage meat from escaping
  • Brush the outside of the roll with the egg wash and then scrape over the top with a fork to leave a nice pattern
  • Bake at 180c for 30-35min

50g carbs    |    21g fat   |   19g protein