Vegetarian Sausage Rolls with Mango Chutney

Place the sausages in a chopper and chop to a fairly fine mix. Place in a large bowl.

Add the onion to the chopper and chop finely, stopping short of a watery mix. Add to the bowl.

Add the sage and a generous grind of black pepper to the sausage and onion, and mix thoroughly with your hands. Set aside, and wash your hands.

Preheat the oven to 220℃ (200℃ Fan/430℉).

Roll out the pastry sheet. If your pastry isn't already rolled, out, use a rolling pin and some all purpose flour to roll it out into a rectangle about 30cm x 20cm (12" x 8").

Divide this large pastry rectangle into 2 rectangles, lengthwise. Cover one with a kitchen towel to prevent from drying out while you fill the other one.

Spread half the mango chutney on the pastry, stopping about 2.5cm (1") from the edges.

Take half the sausage meat, roll it into a long sausage and place in the middle of the chutney covered pastry, spreading the mix to the ends and ensuring that the thickness is fairly even.

Brush the beaten egg all along one long edge, and fold over, carefully sealing the roll. Turn it over so that the sealed side is on the bottom.

Using a sharp knife or pastry cutter, cut the roll in half, then, each half in 3, making a total of 6 sausage rolls.

Brush the top of the rolls with a beaten egg, and, using a sharp pair of scissors, snip 2 triangles in on the top, to allow steam to escape, so the pastry doesn't bubble up from steam.

Place on a baking tray.

Repeat the whole process with the second pastry rectangle.

Bake in the oven on the top rack, for 15-20 minutes. The longer you cook, the crispier the pastry.