Sponsored: California medjool date and Stilton sausage rolls
Makes: 15 sausages rolls
Serves: 15
Prep time: 35 minsTotal time: 
Sponsored
Sponsored: California medjool date and Stilton sausage rolls
Sticky dates and salty Stilton work brilliantly together in these utterly moreish sausage rolls.
Makes: 15 sausages rolls
Serves: 15
Prep time: 35 minsTotal time: 
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Ingredients
- 2 tsp olive oil
- 1 red onion, finely chopped
- 3 California medjool dates, pitted and finely chopped
- 500g pork sausage meat
- 1 tsp fresh thyme leaves
- 75g Stilton, crumbled
- 1 x 320g sheet ready-rolled puff pastry
- 1 medium egg, beaten
- 1 tsp nigella seeds
- English mustard, to serve
Step by step
- Preheat the oven to 180°C, fan 160°C, gas 4. Line a roasting tray with baking paper.
- Heat the oil in a saucepan over a medium-high heat and fry the onion for 5 minutes until soft. Add the dates and fry for 2-3 minutes more, until everything is soft and sticky. Tip into a large mixing bowl with the sausage meat and thyme and mix together with your hands. Gently mix through the Stilton and season with salt and black pepper.
- Unroll the pastry sheet and cut into thirds (to make 3 strips about 11cm x 23cm). Take a third of the sausage mixture and roll into a long sausage shape and place down the middle of a strip. Brush the right-hand edge of the pastry with egg, then roll up the pastry over from the left-hand side. Brush the top all over with egg and sprinkle with some of the nigella seeds.
- Repeat with the remaining pastry and filling. If the pastry is looking a little soft, chill the rolls briefly to firm up.
- Cut each long sausage into 5 pieces with a serrated knife. Place on the lined baking tray and bake for 25 minutes or until golden. Cool for 10 minutes before serving warm with some English mustard.
