Home > Sausage roll recipes > Blue cheese, date and walnut sausage rolls

Blue cheese, date and walnut sausage rolls

Easy
November 2018

Easy
November 2018

Makes 24
Hands-on time 30 min, oven time 25 min, plus chilling

These cook-from-frozen blue cheese and walnut sausage rolls make entertaining a breeze. We love the combination of salty sausagemeat and Saint Agur Blue Cheese with sweet dates. Give them a go and watch them disappear in seconds.

This recipe uses Saint Agur Blue Cheese. Love using cheese in your cooking? Take a look at Saint Agur’s range, which includes Blue Cheese, Blue Crème, Blue Délice and Mini Bites.

“For me, Saint Agur stands amongst the best blues in the world.” – Chef Raymond Blanc

Freezable

Nutrition: per serving

Calories: 180kcals
Fat: 13g (5.6g saturated)
Protein: 5g
Carbohydrates: 11g (3.1g sugars)
Fibre: 0.8g
Salt: 0.4g

Nutrition: per serving

Calories: 180kcals
Fat: 13g (5.6g saturated)
Protein: 5g
Carbohydrates: 11g (3.1g sugars)
Fibre: 0.8g
Salt: 0.4g

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Ingredients

50g walnut halves
500g puff pastry, chilled
Plain flour for dusting
350g-400g pork sausagemeat or 6 good quality free-range pork sausages, such as cumberland, skins removed
150g stilton, rind removed and crumbled
100g (about 5) pitted medjool dates, coarsely chopped
2 tbsp freshly chopped flatleaf parsley
1 medium free-range egg, lightly beaten
Butter for greasing

Watch our video to see how they are made:

Method

Heat the oven to 200°C/180°C fan/gas 6. Spread the walnuts out on a baking tray and toast for 6 minutes. Remove and leave to cool, then coarsely chop.
Roll out the pastry on a lightly floured surface to a 40cm x 26cm rectangle, then cut in half lengthways to make two long strips.
Put the pork sausagemeat, walnuts, stilton, dates and parsley in a mixing bowl, then mix together with your hands until well combined. Divide the mixture in half and shape each half on a sheet of cling film to make 2 long sausage shapes the same length as your pastry.
Lay one sausage down the centre of each piece of pastry, brush 1 edge of the pastry with a little beaten egg, fold over the pastry and press the edges together to seal. Mark along the edge with the tines of a fork. Cut each strip across to make 12 rolls (see Make Ahead) or chill, spaced slightly apart, on buttered baking sheets, loosely covered with cling film, until ready to bake.
Brush with a little more beaten egg and bake for 15-20 minutes until puffed and golden brown. Serve warm.

delicious. tips

Layer the unbaked sausage rolls in lidded freezerproof boxes, separated with pieces of non-stick baking paper, and freeze for up to 1 month. To cook from frozen, brush with lightly beaten egg and bake on lined baking trays for 25-30 minutes until golden and puffed.