Landscape (UK)

Stilton & date sausage rolls


Makes 10

100g pitted dates, finely chopped 200g chilled unsalted butter, cubed, plus extra for greasing 300g plain flour, plus extra for dusting

1 egg, plus 1 yolk

90ml cold water

400g pork sausage meat 100g Stilton, crumbled

2 tbsp flat-leaf parsley, chopped sea salt and black pepper airtight wrap large, flat oven tray

Place the butter cubes, flour, egg yolk and cold water in a large mixing bowl and mix to combine. Bring the mixture together into a dough by kneading it into itself with one hand. Add 1 tsp of cold water if it is too dry or 1 tsp of flour if it is too wet.

Dust a clean kitchen surface with flour, then roll the dough into a rectangle approximat­ely 15 x 35cm. Fold one third of the rectangle into the centre of the remaining two thirds, then fold the other side over it. Turn the square 90 degrees, then roll the pastry into the rectangle again and repeat the process twice. Cover with airtight wrap, then leave to chill for 1 hr.

Preheat the oven to 200°C/180°C fan/ gas mark 6 and grease the oven tray with butter. In a large bowl, combine the pork sausage meat, cheese, pitted dates and parsley, then season with black pepper.

On a clean kitchen surface, roll the pastry to a 10 x 40cm rectangle. Taking a handful of the meat mixture at a time, roll it into a sausage shape and place to one side of the centre of the rectangle. Continue to put the sausage shape together until there is one continuous line. In a small pot, whisk the egg, then brush the pastry around the sausage shape with the egg wash. Fold the pastry over, then roll into the other side so the seam is at the bottom. Press down to fix, then cut the sausage roll into 10 pieces approximat­ely 4cm wide. Transfer to the prepared oven tray with a spatula. Brush the entire top of the sausage rolls with egg wash and season with sea salt and black pepper. Bake for 25-30 mins until golden. Allow to cool for 5 mins, then transfer to a serving board, and serve.

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