12 good-quality pork and herb sausages, skinned
50g walnuts, toasted and chopped
150g Stilton, crumbled
Handful of chopped fresh flatleaf parsley
2 x 500g packs puff pastry
Flour, for dusting
1 large egg, lightly beaten
Butter, for greasing
1. Put the sausage meat into a large bowl. Add the nuts, cheese and parsley, season, and mix well with your hands.
2. Roll out each pastry pack on a lightly floured surface to a 37.5cm square. Cut each into 3 strips. Divide the sausage mix into 6 and shape each piece into a long sausage, the length of the pastry strips. Lay 1 long sausage in the centre of each pastry strip. Brush 1 edge of each pastry strip with egg, then fold over the other edge and seal with a fork. Cut each strip into 7 pieces, making 42 rolls – cut away any scraggy bits of sausage.
3. To cook, preheat the oven to 220°C/fan200°C/gas 6. Place the rolls on greased baking sheets, spaced apart. Brush each roll lightly with egg and cook for about 15 minutes, until the pastry is crisp and golden. Eat hot, but even nicer cold.
- To freeze: Put on baking sheets and open-freeze. Transfer to freezerproof containers or bags, then cover, seal, label and freeze. To cook from frozen: Preheat the oven to 220C/fan200C/gas 7. Place the rolls on greased baking sheets, spaced apart. Brush each roll lightly with egg and cook for 20-25 minutes, until the pastry is crisp and golden. Eat the same day.