Sausage pastries

Ingredients

2 sheets	Butter puff pastry (Main)
400 g	Sausages (Main)
1	Egg
1 Tbsp	Milk
2 Tbsp	Poppy seeds
1 to serve	Chutney

Directions

1. To precook thin-style sausages, (we used chicken sausages), place in a pot of cold water, bring to the boil and simmer for five minutes. Drain sausages and remove to cool.
2. Cut pastry sheets into 1.5cm wide strips. Wrap a long strip of pastry around each sausage in a spiral, starting at one end and wrapping towards the other end.
3. Place sausage spirals on a baking tray, tucking the ends underneath so they dont unwind when cooked. Repeat with remaining sausages and pastry. Place tray in the fridge to chill pastries for 30 minutes.
4. Heat oven to 200 degC. Brush pastry spirals lightly with egg glaze (1 egg beaten with 1 tbsp milk) and sprinkle with poppy seeds. Bake for 25 minutes or until pastry is puffed and golden brown. Serve with chutney on the side to dip.