Beef & Blue Cheese Sausage Rolls With Dijon Mustard
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes
Cooking time: 40 minutes
- 500g/1.1lbs beef mince
- 1 egg
- 100g/3.5ozs blue cheese (use your favourite one)
- 150g/5ozs. quince or fig paste
- 1/2 cup walnuts, roasted and chopped
- 2 teaspoons onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 sheets puff pastry
- 1 egg mixed with 1 tablespoon water or milk for egg glaze
- Dijon mustard to serve
Note: I also used a jalapeno chilli but that's because I wanted to use it up as I was going away.
Step 1 - Preheat oven to 220C/440F and line 2 baking trays with parchment. Process the egg, blue cheese and fruit paste in a food processor. Mix well with the beef mince, walnuts, onion powder, salt and pepper.
Step 2 - Divide each square sheet of puff pastry into half and divide the mince mixture among the six rectangles making a sausage shape in the centre. Brush each side with egg yolk and then roll up and seal. Place on lined tray seam side down.
Step 3 - Sprinkle with seeds or I did a rough slashing technique too. Bake for 35-40 minutes or until golden. Serve with Dijon mustard (seriously, it works so well with Dijon!).