- 1 sheet ready-rolled puff pastry
- 450g Sausagemeat
- 3 tbsp Annabel’s Deliciously British Strawberry Chilli Chutney
- 1 free-range egg (to glaze)
Pre-heat the oven to 200C (180C fan)
Line a baking tray with greaseproof paper and unroll the sheet of puff pastry onto it.
Evenly spread the chutney down one half of the pastry sheet (on the long side), leaving a 3-4cm gap around the edges. Layer the sausagemeat on top of the chutney.
Beat the egg and brush a little around the edges of the pastry, then fold the pastry over the filling.
Press the edges together with a fork before scoring air holes along the top with a knife. Then brush the top of the pastry all over with the remaining egg.
Bake for 40 minutes, until golden brown and cooked through.
Serve hot or cold, with extra strawberry chilli chutney for dipping!