Cheese and chutney sausage rolls

Method

1. Heat the oven to 180°C/fan160°C/gas 4. Remove the meat from the sausages, discarding the casings, and put in a bowl. Add the cheddar, season with lots of black pepper, then mix. Put the chutney in a small pan and warm through.
2. Roll out the puff pastry into a rectangle just bigger than an A3 sheet of paper (about the thickness of a £2 coin), long edge towards you. Cut into thirds widthways. Lay about a 2.5cm thick line of the sausage mixture along the length of each pastry strip. Brush the mixture and pastry with the warm chutney, then roll up and pinch the edges of the pastry to seal.
3. Brush the tops of the sausage rolls with more of the chutney, sprinkle with sea salt flakes and cumin seeds, then slice each roll into 12 pieces. Bake for 20-25 minutes until golden and puffed. Cover loosely with foil if the sausage rolls get too dark.