• Preheat oven to 240°C/220°C fan-forced.
• Cut courgette, potato and carrot into fries.
• Grate pear. 

• In a large bowl, combine pork mince,  
Kiwi spice blend, chicken-style stock powder, 
fine breadcrumbs, pear and the egg. 

Little cooks: Help with cracking the egg. 

• Evenly stack 5 sheets of filo pastry with a drizzle 
of olive oil between each layer.
• Spoon pork mixture down the longest side of 
filo sheet. Roll pastry over into a sausage shape.
• Cut sausage rolls into even pieces (3 pieces  
per person). 

Little cooks: Join the fun by helping roll the pastry 
into a sausage shape. 

• Brush the milk over the top of the sausage rolls. 
Sprinkle over a pinch of sesame seeds.
• Place sausage rolls, 3cm apart on the lined oven 
tray. Bake until golden, 25-30 minutes. 

• Place veggie fries on a second lined oven tray. 
Drizzle with olive oil, season with salt and toss 
to coat.
• Spread out evenly, then bake until tender,  
20-25 minutes. 

Little cooks: Help toss the veggie fries on the oven 
tray before baking.

• Divide Kiwi-spiced pork and pear sausage rolls 
between plates.
• Serve with rainbow fries and BBQ sauce. Enjoy!