Preheat the oven to 220°c (200°c for fan assisted). Place a baking sheet onto a metal tray for use in the oven.

In a medium mixing bowl combine the sausage meat, dried mixed herbs and 1 tbsp of chutney. At this point the mixture may seem a little wet. You may wish to add a small amount of flour to dry the mixture a little.

Open out your pasty and measure the length of the sheet. Scatter a light dusting of flour on your work surface and turn out the sausage mix onto the floured surface. Form a long sausage from the mix, ensuring it is the same length as the pastry sheet.

Spread the remaining onion chutney lengthways down the centre of the pastry sheet using the back of a spoon.

Now move the formed sausage to sit on top of the chutney.

Roll the side of the pastry closest to you first, ensuring it is tucked neatly round the meat. Now roll the rest of the pastry like you would a Swiss Roll.

Sprinkle a light dusting of flour on the pasty to enable you to move the log. Ensure the 'rough' end of the pastry is on the bottom of the roll before you start cutting.

Cut the large sausage roll into 10 smaller rolls and place them on the baking tray, ensuring they retain their shape and adjusting them if necessary.

Once you have placed all 10 on the tray stab each one on the top with a sharp knife to about half way through. This will allow steam to escape.

Crack the egg into a cup or small bowl and whisk lightly with a fork. Use a basting brush and coat the pastry with the egg mixture. To finish sprinkle a small amount of sesame seeds on each roll.

Place in the middle of the oven for approximately 25 minutes or until golden and cooked through. Once cooked remove from The tray and allow to cool on a rack. Enjoy once cooled.