Sausage, apple and stilton strudel

The strudel can be served as a starter or main, sliced up for buffet-type parties, or even made into bite-size treats.'

Ingredients

Instructions

1. Heat the oil in a frying pan and brown the sausages for
   15 minutes, turning regularly to colour all over. Slice into bite-size chunks and set aside to cool slightly while you prepare the other ingredients and preheat the oven to 180°C/gas 6.
2. Quarter, core and slice the apples, then combine with the sausages, Stilton, sage and some seasoning in a bowl.
3. On a clean tea towel, lay out 4 sheets of filo (like 4 window panes rather than in a line), slightly overlapping them and brushing with butter as you go. Layer the remaining sheets on top, continuing to brush with butter as you work.
4. Heap on the sausage mixture in a log shape, working 10 cm in from one of the shorter sides and leaving a gap at either end. Use the tea towel to help roll the strudel into a large sausage shape, tucking in the ends as you roll.
5. Transfer to a baking tray, then brush with the remaining melted butter and scatter with the mixed seeds.
6. Bake for
   25-30 minutes or until golden brown, crisp and piping hot throughout.

Nutrition