• ½ cup bread crumbs
• ½ cup skim milk
• 500g lean pork and veal mince
• 1 egg white
• 1 teaspoon crushed garlic (in jar)
• 1 teaspoon crushed ginger (in jar)
• ¼ cup onion, finely chopped
• 2 tablespoons mint, finely chopped
• 2½ tablespoons ground Moroccan seasoning
• 2 teaspoons lemon rind finely grated and chopped
• 2 teaspoons salt-reduced chicken stock powder
• ¼ teaspoon ground pepper
• 16 sheets filo pastry
• cooking spray
• 1 teaspoon ground sweet paprika

Preheat oven 180ºC fan forced.

Combine bread crumbs with milk in a small bowl. Let soak for 1 minute then place into a large mixing bowl with all other ingredients, except filo pastry and paprika. Use your hands to mix the ingredients together well. Leave to one side.

Coat one sheet of filo pastry with cooking spray, then top with another sheet and spray over top. Repeat until you have 8 sheets in total. Cut in half. Repeat with remaining 8 sheets of filo.

Divide meat filling into 4 equal amounts and roll each one into a long sausage shape that will fit the length of prepared sheets.

Tightly but gently roll the sheets away from you (like a Swiss roll) leaving the cut edge to go underneath roll. Repeat with other 3 sheets.

Using a sharp knife, cut each roll in half then cut again into 3 small rolls. This gives you 6 per roll, making a total of 24 sausage rolls. Place each roll onto a large flat baking tray that has been coated with cooking spray, then spray tops.

Sprinkle a little paprika over each roll. Bake 25-30 minutes or until lightly browned.