Festive Sausage and Chutney Pinwheels

1. Preheat the oven to 200°C fan.

2. Roll out the puff pastry sheet then spoon on the chutney until lightly covered.

3. Mash up the leftover bubble and squeak or veggie sausages and add to the sheet of pastry, thinking of it as three layers: the pastry, the chutney, and the sausages.

4. Roll up the pastry into a long sausage shape then cut into two, and repeat until you have around 12-16 pinwheels.

5. Brush each pinwheel with either tamari or melt down a few tablespoons of vegan butter and add 1 teaspoon of smoked paprika, then coat generously.

6. Bake in the oven for around 23-25 minutes or until the pastry is golden.

7. Enjoy.

Tips

1. This recipe can be amended to suit whatever is in your fridge, making it versatile for different ingredients.