Preheat oven to 400° F / 205° C. Line a rimmed half-sheet baking tray with parchment.

Lightly dust countertop or silicone rolling mat with flour.

Unroll puff pastry and use a rolling pin to roll the pastry a few inches wider, or a sharp knife to trim away any excess. When finished, you should have a 10 x 12-inch rectangle.

Slice the rectangle lengthwise, forming two 5 x 12-inch rectangles.

Spread a thin layer of pickle down the middle of each rectangle, allowing a 1-inch border on both sides.

Arrange the vegetarian sausages on top of the pickle, forming a neat line.

With a pastry brush, apply a thin strip of beaten egg to the puff pastry border.

Use your hands to roll each rectangle lengthwise into a log, wrapping the sausage and chutney inside.

With a fork, crimp the seam of each log to seal.

Brush the logs with the beaten egg.

With a sharp chef’s knife, slice each log crosswise into 1 1/4-inch – 1 1/2-inch slices. You should have about 18 slices total.

 

Transfer to prepared tray.

Brush the tops of the rolls with more beaten egg.

Sprinkle generously with sesame seeds.

 

Bake in preheated oven until pastry is flaky and deeply golden brown, about 20 – 25 minutes. Serve warm.

Wrap leftover sausage rolls in foil and store in the refrigerator for up to three days. To rewarm, place rolls on a parchment-lined tray and heat in a 350° F / 176° C oven for 5-10 minutes, or until warmed through.