Preheat the oven to 200 degrees and line two baking sheets with non-stick baking paper. Unroll the pastry and turn it so the long side is facing you, before cutting it widthways into three equal sections.

Smear a tablespoon of chutney evenly down the centre of each piece of pastry. Using a sharp knife or scissors, slit the skin on one of the sausages, discarding the skin and laying the sausage on the pastry. Repeat with another sausage, gently squidging the two together where they meet.

Using your fingers or a pastry brush, smooth the beaten egg down the right hand side of the pastry, then roll the sausage up in the pastry, ending up with the seam underneath.

Cut the roll into six even pieces, then slash each piece a couple of times across the top before brushing again with the beaten egg. Repeat the process with the other pastry pieces and sausages, then arrange on the baking trays.

Bake for 25-35 minutes until they are puffed and golden brown, and the meat is cooked through. These can be eaten cold but you will likely eat at least two when they are warm from the oven.