Step 1

Preheat the oven to 180°C (fan 160°C/350°F/gas 4).

Step 2

With a sharp knife, slit the skins of the sausages and pop the meat out. (If you bought sausage meat you don’t need to do this.) Put the meat in a large bowl and mix in the chestnut, cranberries and thyme.

Step 3

On a floured work surface, roll the pastry out into a big rectangle as thick as a pound coin and cut it lengthways into two long, even rectangles.

Step 4

Roll the mixture into sausage shapes with your hands and lay along the centre of each rectangle. Tightly roll the pastry around the sausage meat and brush the ends with the beaten egg to secure.

Step 5

Use a sharp knife to cut each roll into the sizes you want and space them out on a baking tray.

Step 6

Brush more egg all over the pastry. Place in the oven and cook for 25-35 minutes until the pastry is puffed and crisp and the meat has cooked through.