Blue Cheese & Date Sausage Rolls Aisling Larkin newstalk Kieran cuddihy

Blue Cheese & Date Sausage Rolls

Savoury & delicious these are the most perfect mid morning, or late evening bite.
Print Pin Rate
aisling larkin sausage rolls
sausage roll
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 10


  • 500 g puff pastry chilled
  • Plain flour for dusting
  • 350 g-400g pork sausagemeat or 6 good quality free-range pork sausages skin removed
  • 150 g Cashel Blue crumbled
  • 100 g about 5 pitted dates, finely chopped
  • 2 tbsp freshly chopped chives
  • 1 medium free-range egg lightly beaten
  • Butter for greasing
  • Sesame seeds



  • Heat the oven to 200°C/180°C fan/gas 6.
  • Roll out the pastry on a lightly floured surface to a 40cm x 26cm rectangle, then cut in half lengthways to make two long strips.
  • Remove the casing from the pork sausages and put all the meat in a big bowl. Finely dice the dates. Finely chop the chives.
  • Put the pork sausagemeat, walnuts, blue cheese, dates and chives in a mixing bowl, then mix together with your hands until well combined. Divide the mixture in half and shape each half on a sheet of cling film to make 2 long sausage shapes the same length as your pastry.
  • Lay one sausage down the centre of each piece of pastry, brush 1 edge of the pastry with a little beaten egg, fold over the pastry and press the edges together to seal. Mark along the edge with the tines of a fork. Cut each strip across to make 12 rolls and chill, spaced slightly apart, on oven trays lined with parchment paper.
  • Brush with a little more beaten egg, sprinkle with sesame seeds and bake for 15-20 minutes until puffed and golden brown. Serve warm.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating