Sausage & Chutney Rolls

For the puff pastry: place the flour in a large mixing bowl. Add the salt and butter and mix with a large knife. This is to coat the butter lumps.

Gradually pour the water into the flour and butter mixture.

Using a round edged knife, cut the mixture and chop the butter into the flour, turning the bowl until the dough comes together. The dough will be very wet at this point. Place the dough onto a lightly floured work surface. Roll the dough in one direction to form a rectangle approximately 30 x 20cm. Keep the edges straight and even.

Fold the top third down to the centre, then the bottom third up. Chill for 10 minutes. Remove from the fridge and with the folded edges to the sides roll the pastry out again in one direction to form a rectangle approximately 30 x 20cm. Keep edges straight and even.

Fold as before, cover with cling film and chill for another 10 minutes. Repeat this process a further two times. After the last time chill the pastry for an hour.

Preheat the oven to 200°c (fan 190°c, gas mark 6).

With a sharp knife, slit the skins of the sausages and push the meat out into a bowl. Add the chutney and mix well.

On a floured work surface, roll the pastry out into a rectangle about 35 x 30cm. Cut lengthways into two long, even rectangles. Roll the sausage mixture into sausage shape with your hands and lay along the centre of each rectangle.

Brush the long edge of the pastry with water then fold one side of the pastry over, wrapping the filling inside. Press down with your fingers or a fork to seal the join.

Brush the top with the beaten egg and sprinkle with the black pepper.

Cut the long rolls into bite sizes and space them out on a baking tray. Bake in the oven for 25 minutes or until puffed, golden and cooked through. Serve with ketchup and pickles.