Curried Beef & Vegetable Sausage Rolls

Step 1: Heat vegetable oil in a large frying pan over medium-high heat and add onion, cook stirring for 5 minutes or until softened and then add garlic, cook, stirring for 1 minutes

Step 2: Now add mince, cook, stirring with a wooden spoon to break up mince, for 3 to 4 minutes or until browned and then add curry powder and cook stirring, for 1 minutes or until fragrant.

Step 3: Add carrot, capsicum, tomato, tomato paste, Worcestershire sauce and 1/4 cup water and bring to the boil and then reduce heat to low and simmer uncovered for 5 minutes or until sauce has thicken and then stir in lemon juice, spinach and cabbage and cook for 1 minutes or until spinach wilts.

Step 4: Remove from heat and set aside for 10 minutes to cool.

Step 5: Preheat oven to 220/200C fan-forced and line a large baking tray with baking paper.

Step 6: Place 1 sheet of filo pastry on a flat surface and spray with oil and then fold in half lengthways.

Step 7: Leaving a 3cm border, spoon 1/4 cup of mince mixture across on short end of filo and starting at short end fold pastry edge over mince mixture and fold in sides and then roll up pastry to enclose filling and place, seam side down, on prepared tray.

Step 8: Repeat with remaining pastry and mince mixture to make 12 rolls.

Step 9: Spray rolls with oil and sprinkle with sesame seeds and bake for 12 to 15 minutes or until pastry is golden and crisp.

Step 10: Meanwhile, male Mo-Cutlery Salad - cook beans in a small saucepan of boiling water for 2 minutes or until just tender and then drain and refresh under cold water and drain well.

Step 11: Arrange lettuce, beans, tomato and cucumber in a bowl.

Step 12: Whisk oil and lemon juice together in a jug and season with salt and pepper and drizzle over salad.

Step 13: Serve sausage rolls with salad and tomato sauce.