• 1 x 320g pack of rolled puff pastry
• 5 thick sausages – filling removed
• 2 tablespoons caramelised onion chutney
• 75g grated Cheddar cheese
• 1 beaten egg

1. Preheat the oven to 200°C (180°C fan / Gas Mark 6).
2. Place the sausage meat onto the pastry, leaving a 2cm border around the edge.
3. Add the chutney to the sausage meat and spread it over the surface using a knife, then sprinkle the cheese on top.
4. Brush water around the edge of the pastry.
5. Roll the pastry up into a long log, keeping the filling tight.
6. Cut the roll into slices approximately 1cm thick and place them on a baking tray.
7. Brush the tops with beaten egg.
8. Bake in the oven for about 12–15 minutes until the sausage meat and pastry are cooked through.

Elwen Roberts recipe for Prynhawn Da.

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