Sausage, Black Pudding and Stilton Rolls

After some convincing from my Mum, I decided to do a savoury bake this week, much to the disappointment of my sweet tooth. However, what could potentially add even more to this disappointment is the fact they they are currently still in the oven, and the decision to make my own rough puff pastry could lead to a waste of a post, and a lot of time and effort in the bin.

Although it will never quite beat my love for sugar and all things sweet, I do have to admit that I am big fan of black pudding. This is probably a strange, and even slightly controversial, statement, but since I am one of those who tried black pudding before I knew exactly how it was made, I would strongly recommend that you stop overthinking it and give it a try! I think the scepticism that a lot of people have is one reason why it isn’t a frequent ingredient in many recipes, but I thought I would give it a go regardless, and pray that it wasn’t secretly temperamental to work with.

However, before I got near the whole sausage-rolling element, I had to tackle my first attempt at rough puff, and it is safe to say it didn’t go quite as well as I had hoped. Firstly, I forgot to leave my butter to come to room temperature, and my lack of ability to remain patient about anything meant I probably made it a bit too soft in my attempts to warm it up. As a result the pastry was a bit soft and the marbling wasn’t as prominent as it should have been. However, I steamed ahead with it and managed to salvage enough to give the recipe a go with.


I say recipe in the loosest form possible, as it only really consists of sausage meat, black pudding and stilton as the filling. Obviously you could add a lot more to this and play around with different herbs and flavours such as parsley and garlic. Apparently, however, I was a little too overwhelmed at the thought of pastry to consider this when doing the weekly Tesco shop. Maybe next time!

Much to my relief, however, my pastry has worked and they are generally a success. As you can tell from the photos there is definitely some room for a bit more finesse, but the flavours worked well together and the pastry was lovely and light with a bit of a flake. If you aren’t a fan of stilton you can easily omit it from the recipe. I did leave it out of half the mix and it was still lovely without; it was even slightly less greasy as the cheese does melt quite a lot. Obviously it is entirely up to you what you decide to do with your filling, but either way I hope you enjoy!

Sausage, Black Pudding and Stilton Rolls

Sausage, Black Pudding and Stilton Rolls (makes approx. 16)

For the pastry:

  • 125g butter, at room temperature
  • 125g plain flour
  • Pinch of salt
  • Approx. 75ml water

For the filling:

  • 400g sausage meat
  • 200g black pudding
  • 100g stilton (optional)
  • 1 egg


  1. Mix the flour and salt together in a large bowl. Cut the butter into chunks and rub in roughly. You still want to be able to see some lumps of butter.
  2. Make a well in the middle and pour in half the water. Use your hands to bring the mix together into a dough, adding more water if you need. Cover the bowl with clingfilm and leave to sit in the fridge for 20 minutes.
  3. Once chilled, tip the dough onto a lightly floured surface and flatten into a rectangle. Roll the dough 3 times in one direction, being careful not to overwork it, and then fold one half into the middle. Fold the other half on top of this, and then quarter turn the dough. Roll it out again until it is about 3 times the size, and repeat the folding process. Cover the dough in clingfilm and leave to rest for 20 minutes in the fridge again.
  4. Preheat your oven to 200C/ 180C Fan.
  5. Take the skin off the black pudding and cut into small cubes. Mix with the sausage meat and then crumble in the stilton.
  6. Remove the dough from the fridge and cut into two halves. Roll one half into a long thin strip and put a line of the sausage filling all the way down the centre.
  7. Beat the egg in a small bowl and use it it brush one long edge of the pastry down the side of the filling. Then, starting with the clean edge, roll the pastry tightly around the mix. Using a sharp knife cut the roll into 8 pieces, and then place on a baking tray. Repeat this with the other half of the pastry and the remaining dough.
  8. Brush the top of each roll with the egg and bake in the oven for around 25-30 minutes until golden brown. Remove from the oven and transfer to a wire rack and leave to cool completely.

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