- 6 thick pork sausages - skinned
- 1tsp ginger
- 1tbsp fresh coriander
- 2tbsp Caramelised Onion Chutney
- 240g puff pastry
- 1 free range egg, beaten
- Sesame seeds
Heat the oven to 200°C/fan 180°C/gas 6.
Mix the sausage meat, ginger, coriander and Caramelised Onion Chutney together. Roll out the pastry thinly and trim to a rectangle 25x30cm.
Place onto a lined baking tray and spread the sausage meat mix down the centre of the rectangle leaving a 2cm gap at either end.
Cut strips either side of the sausage meat around 2cm thick.
Fold in the bottom and top ends and then fold alternate strips of pastry up and over the sausage meat, so they cross over each other. Brush with beaten egg and sprinkle with sesame seeds. (Alternatively, you can sprinkle the top with thinly grated cheese.)
Bake for 35-40 minutes, until crisp and golden.