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
1 Tbsp. oil
1 small onion, finely chopped
5 Tbsp. port
450 g pork sausagemeat
50 g Stilton, crumbled
3 sprigs fresh thyme, leaves chopped
6 Tbsp. fresh breadcrumbs
2 x 500g packs shortcrust pastry
flour, for dusting
1 large egg, lightly beaten
3 Tbsp. 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.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
