Pork and quince sausage rolls

1 Preheat the oven to 200°C/180°C fan/gas 6. Place the sausage meat in a bowl, add the quince paste and thyme and combine well – it’s easier to do with your hands.

2 Place the pastry sheet on a lightly dusted surface and roll out to make it slightly thinner. Cut in half lengthways. Take half of the sausage mix and shape into a long, thin sausage along the entire length of one of the pastry sheets. Repeat with the remaining pastry sheet and sausage mix.

3 Roll the pastry sheets over the sausages to encase, brush along the edges with egg to secure. Place on a lightly oiled baking sheet, brush with egg and scatter with the seeds. Bake for 25 minutes until golden and risen. Slice and serve with tomato chutney.