SAUSAGE & FILO COLLABORATION
Our thanks to Hello Magazine for the recipe and photos.
I use 1/2 regular sausage and 1/2 spicy.
I thought the filo pastry would be difficult but it wasn't. I took 1/2 the package, laid it on the floured counter, spooned the mixture on, cut the pastry slots, folded it and done!
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Wow! The recipe. Thanks. I will give it a try. Not sure if I can get the pastry cuts to look like that but I will give it a go.