STILTON PORT AND STILTON SAUSAGE ROLLS

Preparation 30 minutes Cooking 35 minutes Makes about 40 It’s widely known that the best Stilton matures at this time of year.

1 tbsp oil 1 small onion, finely chopped 5 tbsp port 450g pork sausagemeat 50g Stilton, crumbled 3 sprigs thyme,leaves chopped 6 tbsp fresh breadcrumbs 2 x 500g shortcrust pastry flour, for dusting 1 large egg, lightly beaten 3 tbsp poppy seeds

In a pan, heat the oil and fry the onion for 10 minutes until

soft. Pour in 4 tbsp port and simmer for 3 minutes until reduced by half. Spread on a plate; cool for 5 minutes. In a bowl, mix the cooled onion mixture, 1 tbsp port, sausagemeat, Stilton, thyme and breadcrumbs. Season. On a lightly floured surface, roll each block of pastry into a 25.5cm x 35.5cm rectangle. Cut each in half lengthways into 2 long strips, so you have 4 in total. Divide the sausage mixture into 4, laying each portion down the centre of a pastry strip. Brush 1 long edge of each strip with the egg and roll lengthways so edges meet. Seal with a fork, then trim excess pastry. Cut each into about 10 3cm rolls. Heat oven to 220°C (200°C fan oven) gas mark 7. Put rolls on two baking sheets lined with baking parchment. Brush with more egg and sprinkle with the seeds. Cook for 20 minutes until golden. Serve warm or cold.