400 g free-range sausage meat
½ small onion, finely chopped
1 apple, unpeeled and coarsely grated
1 lemon, zest only
1 tsp dried oregano
5 tablespoons Cherry Tree Preserves Real Ale Chutney
45 g fresh breadcrumbs
Maldon sea salt and fresh ground black pepper
1 pack of ready rolled all-butter puff pastry
1 free-range egg, beaten
Fennel seeds and nigella seeds
Mix together the sausage meat, onion, apple, lemon zest, oregano, chutney and breadcrumbs. Season with salt and pepper and mix together well.
Place the sausage meat onto the puff pastry, shape into a fat sausage, leaving a 2 cm margin at the ‘long’ edge.
Brush the edge with beaten egg. Roll the pastry over and seal. Brush more egg over the top, sprinkle with fennel seeds and nigella seeds, and add a sprinkle of Maldon sea salt.
Cut up into pieces and bake at 200 °C / 180 °C fan for 40 minutes, until golden brown.