Categories: December, can be frozen

Ingredients

• 12 good-quality pork and herb sausages, skinned
• 50g walnuts, toasted and chopped
• 150g Stilton, crumbled
• handful of chopped fresh flatleaf parsley
• 2 x 500g packs puff pastry
• flour, for dusting
• 1 large egg, lightly beaten
• butter, for greasing

Directions

1. Put the sausage meat into a large bowl. Add the nuts, cheese and parsley, season, and mix well with your hands.

2. Roll out each pastry pack on a lightly floured surface to a 37.5cm square. Cut each into 3 strips. Divide the sausage mix into 6 and shape each piece into a long sausage, then length of the pastry strips. Lay 1 long sausage in the centre of each pastry strip with egg, then fold over the other edge and seal with a fork. Cut each strip into 7 pieces, making 42 rolls – cut away any scraggy bits of sausage.

3. Put on baking sheets and open-freeze. Transfer to freezerproof containers or bags, then cover, seal, label and freeze (up to 1 month).

4. To cook, preheat the oven to 220˚C/fan 200˚C/gas 7. Place the rolls on greased baking sheets, spaced apart. Brush each roll lightly with egg and cook for 20-25 minutes, until the pastry is crisp and golden. Eat hot or cold.

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