Step 1

Reserve 70g (1/4 cup) of the chutney. Combine the tomato, chilli powder and remaining chutney in a medium saucepan over high heat and bring to the boil. Reduce heat to medium and simmer for 10 minutes or until the sauce thickens. Stir in the basil leaves. Set aside for 15 minutes to cool slightly. Transfer the sauce to the bowl of a food processor and process until smooth. Place in a small serving bowl.

Step 2

Line 2 baking trays with non-stick baking paper. Cut pastry sheets in half. Combine the mince, breadcrumbs, onion, thyme and reserved chutney in a large bowl and season with salt and pepper. Divide the mince mixture into 4 portions and shape each portion into a 25cm log. Arrange sausage logs along the centres of pastry sheets.

Step 3

Brush 1 long side of the pastry with the egg. Roll up to enclose the filling. Cut each roll evenly into 5 pieces. Place rolls, seam-side down, on the lined trays.

Step 4

Preheat oven to 220°C. Brush the rolls with the remaining egg and sprinkle with poppy seeds. Bake in oven for 30 minutes or until golden. Serve with the spicy tomato sauce.