makes 12 small rolls

1 SHEET ALL BUTTER PUFF PASTRY

4 heaped tbsp CHUTNEY

500 GRAMS FRESH SAUSAGE MEAT

EGG WASH (EGG YOLK AND CREAM)

gently roll the puff pastry out just a bit larger then its original size

evenly spread the chutney over the puff pastry, leaving a ½ inch border on the top and bottom edge

cut the puff pastry in half left to right

place half of the sausage meat on the lower third of each piece of puff pastry

brush the top edges with egg wash and roll the puff pastry up and over the sausge meat

use the tines of a fork to press and secure the now connected edge (not the sides)

bake in a preheated 375F oven for 24-26 minutes until puffed and dark golden brown

serve with more chutney on the side