Cheddar and red onion chutney mini sausage rolls

Method

1. Heat the oven to 200°C/180°C fan/gas 6. Heat a glug of oil in a medium frying pan and fry the onion over a medium heat for 5-6 minutes until starting to soften.
2. Add the rosemary, thyme and onion chutney, fry for 2-3 minutes, put in a mixing bowl, then leave to cool. Add the cheddar and sausagemeat. Season with salt and pepper then, using your hands, mix everything together really well.
3. Unroll a pastry sheet and halve lengthways. Place a quarter of the sausage mixture down the length of each half of pastry, just off-centre, keeping it in a 2-3cm wide sausage shape. Lightly brush either exposed edge of the pastry with egg, then fold the wider edge over onto the other exposed edge to encase the meat. Press down along the lip to seal, then brush with egg to glaze. Repeat with the remaining pastry and filling, then put the rolls on a board and chill in the fridge for 20 minutes or in the freezer for 10.
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5. Use a sharp knife to cut each long roll into 16 sausage rolls, then put onto baking sheets lined with non-stick baking paper. Chill again in the fridge for at least 20 minutes.
6. Once the rolls feel firm, brush all over with more egg and sprinkle with the cheese/poppy seeds. Bake for 20 minutes until risen and golden and the meat is cooked through.