Chilli con Carne Leftover Rolls with Dukkah

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These puffy flaky bites would make a perfect pre-dinner nibble or any party appetizer. It's super easy and quick to make and a great way to use up leftover chilli con carne.

1 Egg
1 tsp Olive oil
1 package/360 g Triangular filo pastry
400 g Rich, thick chilli con carne leftover
1 tbsp Dukkah

Preheat oven to 200C/400F. Line 2 large trays with baking paper. Whisk the egg and olive oil in a small bowl with a fork until smooth.
Place 1 sheet filo on a work surface. Place 1 tablespoon of the chilli con carne mixture on the end of each strip, fold a little pastry over the filling, then fold in the edges. Now roll to form a cigar. Place on the baking sheets, a little apart, then finish making the rest.
Brush the egg mixture over the rolls and sprinkle with dukkah. Bake for 25 to 30 minutes or until the pastry is golden and crisp. Serve with avocado yoghurt sauce or your favourite sauce.

Chilli con Carne Leftover Rolls with Dukkah

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