1 free-range egg, plus 1 free-range egg yolk, beaten
salt and freshly ground black pepper
Mix the minces, seasoning, spices and vinegar in a large bowl. Season well with salt and pepper, then fry off a small amount to check the taste. Add more seasoning if necessary. Divide the mince into two, then roll into two logs and chill in the fridge for at least 30 minutes.
Unroll the puff pastry sheets and brush generously with the chutney. Place the meat logs on top of the sheets, and roll the pastry over the top of the meat to enclose it in the pastry. Crimp the edge of the pastry with a fork to seal and trim off any excess pastry. Chill for another hour.
Brush the sausage rolls with your beaten egg, then chill for another 30 minutes.
Preheat the oven to 210C/190C Fan/Gas 7. Brush the sausage roll again with egg and bake for around 25 minutes, or until golden and cooked through. Slice and serve warm.
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