Ingredients
6 pork sausages
2 tbsp caramelised onion chutney
1 tsp wholegrain mustard
½ tsp SIDS CRAZY SALT
1 tbsp chopped thyme
320 g sheet puff pastry
1 beaten egg
½ tbsp poppy seeds
Directions
Heat the oven to 180°C fan. Squeeze the meat from the sausages into a bowl and mix with the chutney, mustard, SIDS CRAZY SALT and thyme. Unravel the pastry and roll out until one side measures 43 cm. Arrange the sausagemeat down the centre of the pastry. Use the egg to brush along the bottom of the pastry. Bring the pastry around the meat, and seal the edges with a fork, then cut into eight. Brush with a little more egg and sprinkle with the poppy seeds. Transfer to a lined baking tray and cook for 25 minutes until golden.
