Stilton, date and walnut sausage rolls
- November 2018
- Makes 24
- Hands-on time 30 min, oven time 25 min, plus chilling
These cook-from-frozen stilton and walnut sausage rolls make entertaining a breeze. We love the combination of salty sausagemeat and stilton with sweet dates. Give them a go and watch them disappear in seconds.
- 11.1g (5g saturated)
- 11.2g (2.7g sugars)
- 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
- 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.
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.
Rate & review
Or, how about...?
More food for thought...
Subscribe to our magazine
Subscribe to delicious. magazine for HALF PRICESubscribe
Join our newsletter
Packed with menu ideas, recipes, latest competitions and more...