Add the onions and sage to a pan with a drop of oil and cook until soft.

Add the mixture to a bowl then add your sausage meat, cheese and season, then mix.

Unravel the puff pastry, cut half length ways and spread the chutney over both rectangles.

Divide the stuffing mix into two parts. Spread one half of the mixture along the length of one of the pastry strips (this should be a cylindrical shape leaving about 1cm border), then repeat.

Brush the top of the sausage meat and borders with beaten egg.

Tightly roll the pastry over the sausage to seal it. Cut into 6 to 12 sausage rolls and chill for 10 minutes.

Brush the remaining egg over the sausage rolls and sprinkle with sesame seeds and some sea salt and bake for 30 minutes until cooked through and golden brown.