Squeeze the sausagemeat from their skins into a bowl. Season with salt and pepper and sprinkle over the mixed spice. Mix well by hand.

Heat the oven to 220C/200C fan/gas 7. Unravel the free from ready rolled puff pastry onto a work surface, keeping it on the baking parchment. Spread the chutney in a thin layer all over the pastry. Spread the sausagemeat on top, covering the whole surface. Pat and press the meat into the pastry with your palms to make a thin, even layer.

Working with the long side closest to you, roll the pastry up, leaving the parchment sheet behind, to create a long, thin sausage spiral. Cut into 3cm sections, you should have about 10. Press the ends into the edges to neaten if you like. Transfer to a parchment-lined baking sheet, cut-side up, to form a wreath shape, leaving a 5mm gap between the rolls to allow for them to puff up.

Brush the beaten egg over the tops and sides of the rolls, then cook for 25-30 mins until the pastry is golden and crisp and the sausage is cooked through. Leave to cool slightly and transfer to a board or serving plate with more red onion chutney, or mustard and pickles.