What's even better, is that they can be frozen prior to cooking, so that you always have a tasty treat to hand.
If you don't want them to be alcoholic, then simply omit the port. If you're not a fan of blue cheese, then add an equal amount of your favourite cheese instead.
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Yields:
40
Prep Time:
30 mins
Cook Time:
35 mins
Total Time:
1 hr 5 mins
Cal/Serv:
163
Ingredients
1Tbsp.
oil
1 small onion, finely chopped
5Tbsp.
port
450g
pork sausagemeat
50g
Stilton, crumbled
3 sprigs fresh thyme, leaves chopped
6Tbsp.
fresh breadcrumbs
2 x 500g packs shortcrust pastry
flour, for dusting
1 large egg, lightly beaten
3Tbsp.
poppy seeds
Directions
Step 1
In a medium pan, gently heat the oil and fry the onion for 10min until softened. Pour in 4tbsp of the port and simmer for 3min until reduced by half. Spread on a plate to cool briefly for 5min.
Step 2
In a large mixing bowl, stir together the cooled onion mixture, remaining port, sausagemeat, Stilton, thyme and breadcrumbs. Season well.
Step 3
On a lightly floured surface, roll each block of pastry into a rectangle 25.5cm x 35.5cm, trimming edges to neaten and discarding excess. Cut in half lengthways so you have four long, thin strips. Divide the sausage mixture
into four portions, laying each in a long sausage shape down the centre of the pastry strips. Brush 1 long edge of each strip with egg; roll lengthways so the
edges meet. Seal with a fork, then trim the excess pastry to neaten. Cut each long sausage into 10 little rolls, each about 3cm in width.
Step 4
Preheat the oven to 220°C (200°C fan) mark 7. Place the rolls on 2 baking sheets, lined with parchment. Brush the rolls with a little more egg and sprinkle over the seeds. Cook for 20min until golden.
Cook from frozen
These can be cooked from frozen as well as fresh. To freeze, make up to the end of step 3. Open-freeze the uncooked rolls on baking sheets until firm. Transfer to a freezer-proof container and freeze for up to 1 month. To cook from frozen, preheat the oven to 220°C (200°C fan) mark 7. Place the sausage rolls on two baking sheets lined with baking parchment, brush with egg, sprinkle with poppy seeds and cook for 25min until golden.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
