Canape - pork, walnut and stilton sausage rolls

Makes 18 small rolls
Prep time: 15 mins
Cook time: 20 mins

1 x 454g pack pork and herb sausages
55g walnuts, roughly chopped
125g Stilton, crumbled
1 tbsp flat leaf parsley, finely chopped
Black pepper, freshly ground
1 x 375g pack ready-rolled fresh puff pastry
1 egg, beaten, to glaze

Using a sharp knife, score the skin lengthways along each sausage, put the sausage meat into a bowl and discard the skins. Add the walnuts, Stilton, parsley and freshly ground pepper. Mix together well using your hands.

Place a sheet of Bake-O-Glide onto a large AGA baking tray. Unroll the puff pastry onto a clean chopping board and slice in half lengthways. Divide the sausage mixture in half and shape into two long sausage shapes to match each length of pastry. Place the sausage shapes along the middl of each sheet, brush one edge of the pastry with the beaten egg and gently fold the pastry over the shapes. Gently press together the edges of the pastry to seal.

Using a sharp knife, slice both rolls into a total of 18 small sausage rolls. Place onto the lined baking try and brush liberally with the beaten egg. If you like, you can freeze the sausage rolls at this stage. Open freeze and then put into bags and label.

2, 3 and 4 oven AGA: Slide the baking tray onto the third set of runners from the top of the roasting Oven and bake for 15-20 minutes (20-25 if frozen) or until crisp and golden.
Conventional cooker: Pre-heat the oven to 200°C (400°F). Place in the middle of the oven and bake for 15-18 minutes or until crisp and golden.

Remove from oven and place on a wire rack to cool. Serve warm.

By Louise Walker. Adapted from her book 'AGA Year' (see AGA Books).