Turkey Filo Money Bags with Cranberry and Apple


1 Packet Mallon’s Low Fat Gluten Free Turkey Sausages

1 Red apple, grated, skin on

50g Dried cranberries

6 Filo pastry sheets

2 Egg whites


Ingredients for the dip:

2 Tablespoons honey

1 Tablespoon red wine vinegar

A small pinch of chilli flakes


Oven Temperature 180˚C /Gas 4.

You will need a non stick baking tray and a pastry brush.

Remove the skin from the sausages and place the meat into a bowl with grated apple and cranberries and mix well. Divide the mixture into 24 balls (roughly 1oz each) and refrigerate for 10 minutes.

Lay a sheet of filo onto a clean dry surface and brush with egg white, then lay a second sheet of filo on top. Cut the pastry sheet in half vertically, then each half sheet of pastry is cut in half vertically, leaving 4 strips of pastry. Now cut the pastry strips in half horizontally, leaving 8 small square pieces of pastry.

Set a ball of sausage filling in the centre of each small square, brush the surrounding pastry with egg white and lift the corners towards the centre, and pinch together to form money bags.

Set the moneybags onto a non stick baking tray and bake in a hot oven for 15 minutes until golden and crisp.

To make the dip, simply mix the ingredients together and serve alongside the moneybags.