For the Pastry

1. Sift flour and salt into a large bowl, add butter, and mix with a spoon to coat, keeping butter in lumps.
2. Mix water and lemon juice; gradually pour into flour mixture.
3. Using a round-tipped knife, cut across the bowl’s contents several times, turning the bowl, until the dough comes together.
4. Tip dough onto a lightly floured surface and shape into a 30cmx20cm rectangle.
5. Fold the bottom third onto the middle, then the top third down; wrap and chill for 10 minutes.
6. Roll pastry into the same proportions, fold, and chill again. Repeat this twice more.
7. After the last fold, wrap and chill for two hours.

For the Sausage Filling

1. Place sausagemeat, thyme, salt, and pepper in a bowl; mix thoroughly.
2. If the pastry is firm, let it warm for a few minutes.
3. Preheat oven to 220°C/425°F/Gas 7. Cover a baking sheet with parchment paper.
4. Roll out pastry to a 36cmx30cm rectangle; cut into six 12cmx15cm rectangles.
5. Place a 100g/3½oz sausagemeat cylinder onto the short side of each pastry rectangle.
6. Spread onion chutney on the remaining pastry; wet the short edge.
7. Roll up the sausagemeat in the pastry; place seam-down on the baking sheet.
8. Repeat with remaining sausagemeat and pastry; glaze with beaten egg.
9. Slash each roll diagonally seven times.
10. Bake for 30–35 minutes, or until golden brown and sausage is cooked through.