These fantastic pork and stilton sausage rolls feature ingredients from two of our British Food Fortnight heroes. Combining Sessions of Worcestershire sausagemeat with Colston Bassett stilton. Sausage rolls originated in the United Kingdom to be enjoyed as lunch or a snack. We think this recipe makes not only a delicious snack but also the perfect addition to any buffet.
Cooks: 45 mins
50g chopped walnuts
2 packs ready roll puff pastry
450g Sessions Sausage Meat
200g Colston Bassett stilton, rind removed and crumbled
100g pitted dates, coarsely chopped
1 medium free-range egg, lightly beaten
Butter for greasing
Plain flour for dusting
Heat the oven to 200°C.
Roll out each pack of pastry, then cut each in half lengthways to make two long strips.
Put the sausagemeat, walnuts, stilton and dates into a large bowl, then mix with your hands until combined. Divide the mixture into quarters, and form into a sausage shape along each piece of pastry, lengthways.
Brush 1 edge of the pastry with a little beaten egg, fold over the pastry and press the edges together to seal. Cut each strip across to make 6 rolls.
Brush with beaten egg and bake on two lined baking sheets for 15-20 minutes until puffed and golden brown.