Blue Cheese & Pickle Sausage Rolls

Method

• Skin your sausages and place the sausage meat in a bowl, add the dried cranberries, pickle, stilton and dried thyme, mix well then pop into a disposable piping bag (optional).
• Cut your puff pastry in half lengthways then pipe on the sausage meat.
• Whisk together the beaten egg and milk to make the egg wash. With a pastry brush, brush some of the egg wash along one side of the pastry. Fold over to enclose the filling, then cut into eight equal size portions. Chilling these before portioning will make it easier to cut, so I like to pop mine into the fridge for at least an hour before I slice them up.
• When you're ready to cook, preheat the oven to 180C/160C fan/Gas mark 4.
• Pop the sausage rolls onto a lined baking sheet, brush with more egg wash and sprinkle with the black sesame seeds. Bake in the oven for 30 - 35 minutes.
• These are extra delicious with more pickle on the side, Enjoy!