Stuffing, Cheese & Fig Rolls with our Black Bursa Fig Preserve

Stuffing, Cheese & Fig Rolls with our Black Bursa Fig Preserve

As we roll into party season we're going to share some delicious new jam recipe ideas with you, starting off with this super simple Stuffing, Cheese & Fig Roll recipe. 

They're a great vegetarian option and if you're catering for vegans you can make them vegan too with the use of vegan cheese & butter.  Scroll down to the bottom to see our Cooks Notes on making these ahead of time or as an amazing centrepiece too!

  • 170g pack sage & onion stuffing (we used Paxo)
  • 1 knob salted butter
  • 1 small white onion, very finely diced
  • 1 small garlic clove, crushed
  • 1 tbsp fresh thyme, finely chopped
  • 75g extra mature or vintage cheddar, finely grated
  • Sea salt & cracked black pepper
  • 320g pack rolled puff pastry
  • 1 egg yolk, lightly whisked
  • 1 tbsp nigella seeds
And the key ingredient:


1. Preheat oven to 200C/180C fan/gas 6.
2. In a large bowl, make the stuffing according to packet instructions (but do not bake) then set aside to cool.
3. Melt the butter in a frying pan over a low heat and add the onion. Gently fry for 5 - 8 minutes until the onion starts to soften before adding the garlic and thyme and frying for a further 2 minutes, stirring regularly. Remove from heat, season with a little salt and pepper and allow to cool slightly.
4. Add the onions to the cooled stuffing mix before sprinkling in the cheese. Stir all the ingredients together to combine.
5. Roll out the puff pastry sheet and cut in half longways so you have two long rectangles.
6. Divide the stuffing mixture in two and form a long sausage in the middle of each pastry rectangle. Along the edge of 1 stuffing sausage spoon on 1 tablespoon of the fig preserve. Repeat along the second stuffing sausage with another tablespoon of preserve.
7. Tightly but carefully pull up either side of the rectangle of pastry to encase the stuffing and pinch together to form a sealed seam. Repeat on the second rectangle. Turn over the pastry sausages so the seam is on the bottom.
8. Brush each sausage with egg yolk and divide each one into 6. Place the 12 rolls on a line baking tray and sprinkle with the nigella seeds. With a sharp knife, score each roll three times on top - this help the pastry to cook and turn crisp.
9. Place in the oven for 15 - 20 minutes until the pastry is golden and crisp. Remove from oven serve immediately alongside some extra fig preserve or allow to cool and eat cold.
  • These are perfect for a festive buffet and super simple if you do all the hard work ahead of time. Make the rolls up until the oven stage (including the egg wash) before placing your baking tray in the freezer. Once the rolls are fully frozen, transfer to a freezer-proof, airtight container and store until required. When ready to cook, place the frozen rolls on a lined baking tray and cook in the oven for 30 - 35 minutes until golden and cooked through.
  • These rolls are a great vegan addition to your buffet just by making a few simple swaps. Use vegan butter to fry your onions, switch cheddar for vegan cheese and ensure you’re using vegan puff pastry (Jus-Rol is vegan by the way!). Use vegan milk instead of egg wash and simple bake according to recipe.
  • These are a fantastic vegetarian/vegan alternative to roast meat. Cut the rolls into 6 instead of 12 for a main-meal veggie wellington that even meat-eaters will have their eyes on round the dinner table!

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