Blue Cheese & Date Sausage Rolls

Method

• 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.