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There's nothing better than UK classics with a twist. Port & Stilton screams Christmas, so let’s pop it in a Sausage Roll!

Fry 1 small onion (top tip for quickness - frozen diced onion, just take out what you need, no need for crying) in oil for 10mins, pour in 4tbsp Port, simmer 3mins, cool.  Mix together 450g Cumberland Pork Sausagemeat, 50g Stilton, cooled Onion mixture, 3 sprigs Thyme, 6 tbsps breadcrumbs, season.

Roll out 2 packets puff pastry, divide Sausage mixture into 4, lay each into long Sausage rolls, 2 on each Pastry sheet. 

Brush the inside strip with water, roll Pastry over, seal with a fork, neaten and cut into 10 rolls per roll.  Brush with a beaten Egg & sprinkle with Poppy Seeds. Cook on 220C, mark 7 for 20mins until golden.

Sausage Roll Recipe Christmas Stilton Port