1. Pre-heat the oven to 200°C (180°C fan). Line a baking tray with parchment paper.

2. If using whole sausages, carefully snip a small hole in the end of each casing and squeeze the meat into a bowl. Discard the empty skins.

3. Use a wooden spoon to break up any large chunks of sausage meat until you have a smooth mixture. Season if needed and mix in chutney if using. Set aside.

4. Remove the gluten free puff pastry from its packaging, keeping it on the non-stick paper. Slice it in half lengthways to create two long rectangles.

5. Divide the sausage meat between the two pastry rectangles. Use a teaspoon to heap it along the center of each strip, then use your fingers to compact and fill any gaps.

6. Crack the egg into a small bowl and whisk lightly. Brush some egg wash along one of the long edges of each pastry rectangle.

7. Carefully fold the other edge of the pastry over the filling, rolling it towards the edge with the egg wash to seal. Press gently to secure.

8. Transfer the long rolls to the baking tray. Brush the entire surface of each roll with the remaining egg wash.

9. Sprinkle with sesame seeds if desired. Using a sharp knife, cut each roll into 8 even pieces, cutting straight down.

10. Place the tray in the oven and bake for approximately 20 minutes, until the pastry is puffed and golden brown.