Blue cheese, date and walnut sausage rolls

Method

1. 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.
2. 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.
3. 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.
4. 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.
5. Brush with a little more beaten egg and bake for 15-20 minutes until puffed and golden brown. Serve warm.