Preheat the oven to 220°C/200°C fan/ Gas Mark 7. Unroll the pastry on a floured surface, cut in half lengthways, then spread each with mustard.
Squeeze the sausage meat from the casings, making two long strips the same length as the pastry pieces. Lay the strips down the centre of the pastry. Brush the long edge with beaten egg, fold over and pinch to seal.
Cut each roll into 8 equal pieces and place on a baking tray. Make 2 small slashes on top of each roll, brush with the egg and sprinkle with poppy seeds. Cook for 20 minutes until the pastry is golden. Serve with the chutney or make it yourself.
Freezing and defrosting guidelines
Once the rolls have cooled completely, transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.
See more Canapé recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.