Preheat the oven to 180 degrees C / 375 degrees F / gas mark 4
Remove pastry from the fridge and unroll it (but leave on the baking paper it came on). Leave it on the kitchen side to bring it to room temperature
Skin the sausages by running a knife down the side of each sausage. Put the sausage meat into a mixing bowl and discard the skin. Mix until the sausage meat has come together into one big ball, either with a wooden spoon or your hands.
Cut the pastry in half lengthways.
Split the sausage mixture in half and distribute it down the middle of each horizontal slice of pastry.
Add the chutney in a thin line below the sausage mixture.
Egg (or milk) wash along the long length on the top side of both pastry slices.
Roll the pastry lengthways towards the egg wash line, around the sausage meat and tuck under.
Cut each roll in half and then cut each half into 4.
Place on a baking tray fold side down. (You can use the baking paper that comes with the pastry to line the tray)
Brush each sausage roll with the egg (or milk) wash.
Slice two lines in the top of each sausage roll with a knife to let the air escape whilst cooking.
Bake for 20-25 minutes until golden brown.