Step one:

Preheat oven to 200C/180C fan/gas 6.

Step two:

Place the sausage meat in a bowl along with a generous pinch of salt and pepper. Add the caramelised onion chutney to the bowl, and using clean hands, combine all the ingredients together. 

Step three:

Roll out the ready-made pastry on a clean surface and cut the pastry in half longways. Take 1/4 sausage meat and make a flat sausage longways in the middle of one half of pastry. 

Step four:

Cut the slices of cheese into strips, similar width as the sausage meat. Take half the cheese strips and lay them on the sausage meat. Take another 1/4 sausage meat mixture and place on top, enclosing the cheese within the sausage meat. 

Step five:

Roll the pastry over the sausage meat longways to enclose the meat and seal using a fork. Brush all the pastry with egg before slicing into 6 portions and scoring the top of each roll with a sharp knife. 

Step six:

Place on a lined baking tray and repeat the process with second half of pastry, sausage meat and cheese slices. Place the remaining sausage rolls on the baking tray and sprinkle all the rolls with the finely grated cheese. 

Step seven:

Bake in the oven for 15 – 20 minutes until the pastry is crisp and golden and the meat is cooked through.

Eat warm straight from the oven or cooled and eaten cold in packed lunch or picnic. 

Cook’s Notes:

Don’t have caramelised chutney? Not to worry! Either omit the chutney all together or add whatever flavour chutney you have in the cupboard.