1: Put the sausage meat into a bowl with the thyme, chutney and 100g of the grated cheese. Season the mixture with salt and pepper and mix well.

2: Unroll the puff pastry and lay it out flat on your work surface. Cut it in half, to give two 23 x 18cm rectangles. Divide the sausage mixture in half and roll each portion into an even sausage shape, 23cm long. Place a sausage filling roll down the middle of each pastry rectangle and press it down lightly.

3: Brush the pastry on either side of the sausage filling with beaten egg. Now lift the pastry from the right side over the filling and then lift the left side over that. Flip the long sausage roll over so that the folded side is now on the bottom. Place this on a tray lined with baking paper and repeat with the other sausage filling and pastry.

4: Put both sausage rolls in the freezer to firm up for at least 30 minutes. Preheat the oven to 200°C/Fan 180°C/Gas 6.

5: When the rolls are semi-frozen, cut each into 3 even-sized lengths. Brush the undersides with beaten egg, then turn them top side up. Brush with beaten egg and sprinkle with the remaining cheese. (You can make them ahead to this point and keep them in the fridge, ready to cook.)

6: Place the sausage rolls on a lined baking tray and bake on a high shelf in the oven for 25 minutes. The pastry should be deep golden brown and the filling cooked through and piping hot. Let them cool down for a few minutes before tucking in.