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Red Bean + Stilton Rolls
NOT SAUSAGE ROLLS. These are RED BEAN + STILTON ROLLS.
All the buttery, flaky, INDULGENT meatiness of a sausage roll with al the greatness + damn delicious of a Queen Red Bean. Our red beans are SO SUPER CREAMY they squidge into sausage-like patties in seconds. Paired with jammy caramelised onions, thyme, stilton + honey, every bite is a treat - you won't even miss the sausage.
Makes 12 rolls
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TAKES
Red Bean + Stilton Rolls
Rated 4.8 stars by 5 users
Servings
12
Cook Time
40 minutes
Author:
Bold Bean Co
NOT SAUSAGE ROLLS. These are RED BEAN + STILTON ROLLS.
All the buttery, flaky, INDULGENT meatiness of a sausage roll with al the greatness + damn delicious of a Queen Red Bean. Our red beans are SO SUPER CREAMY they squidge into sausage-like patties in seconds. Paired with jammy caramelised onions, thyme, stilton + honey, every bite is a treat - you won't even miss the sausage.
Makes 12 rolls
Ingredients
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1 tbsp olive oil
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1 red onion, finely chopped
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1 tsp soft brown sugar
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1 tbsp balsamic vinegar
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1 garlic clove, crushed
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6 sprigs of fresh thyme, plus extra for garnish
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1 jar of Queen Red Beans, drained
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115g stilton or a similar hard blue cheese
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A large handful of walnuts, finely chopped
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2 tsp honey
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500g rolled puff pastry
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1 egg, beaten
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1 tbsp sesame seeds
Directions
Preheat the oven to 180°C.
Heat the oil in a frying pan over medium-low heat. Add the onions and cook for 8-10 minutes until starting to soften. If they start to catch, add a splash of water to the pan and mix well.
Add the sugar and balsamic and continue to cook for another 2 minutes, stirring frequently. Then add the thyme leaves and garlic and cook for a further 2 minutes until everything turns slightly sticky and caramelised.
Add the onions, garlic, thyme and red beans to a large mixing bowl and season with cracked black pepper. Get your hands in and scrunch the mixture well with your hands - you’re looking for a texture similar to sausage meat. Add the walnuts and crumble in half of the stilton and stir this into the mixture, being careful not to break the cheese up too much.
On a floured work surface, roll the pastry out into a big rectangle as thick as a pound coin and slice lengthways into two, long even rectangles. Divide the bean mixture into 2. Using your hands, mould into thick log shapes and lay along the centre of each rectangle. Dot the remaining cheese into the mixture, squidging some bits into the side as well as crumbling on top.
Brush the pastry with the whisked eggs, then fold one side of the pastry over, wrapping the filling inside. Press down with a fork to seal the join. Brush with the remaining egg wash and scatter over the sesame seeds and a few thyme leaves.
Cut the long rolls in the sizes you want and space them out on a baking tray. Bake for 25 minutes ro until puffed and golden.
To finish, drizzle with some honey and tuck in.
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