Line a large baking tray with parchment paper.

On a lightly floured surface, roll the pastry out to 5mm thick in a 40cm x 25cm rectangle.

Slide the rolled-out pastry onto the lined tray and chill in the refrigerator for 30 minutes.

Put the sausagemeat, bacon, thyme, salt and pepper into a bowl and mix well with your hands.

Fill a large plastic piping bag with the sausagemeat filling.

Chill the filling in the refrigerator for 20 minutes.

Remove the rolled-out pastry from the refrigerator and dust off any excess flour.

Using kitchen scissors, snip the tip of the piping bag to make a 5cm wide opening.

Pipe the sausagemeat filling down the length of the pastry 6cm inside one edge.

Lightly brush the larger exposed area of pastry all over with egg wash, leaving the narrow 6cm border clear.

Fold the egg-washed pastry over the filling to meet the narrow border, align the pastry edges and press firmly together.

Press the ends of a fork into the pastry to leave an impression of the tines.

Lightly brush the sausage roll all over with egg wash and return to the refrigerator for 10 minutes.

Brush a second layer of egg wash over the sausage roll and lightly score the top of the pastry with diagonal lines.

Return the sausage roll to the refrigerator to chill for a further 10 minutes.

Preheat the oven to 210°C/ Fan 190°C/Gas 6½.

Trim a little off the fluted seam of the pastry to neaten it into a straight edge, then brush a final layer of egg wash all over the sausage roll.

Sprinkle the black and white sesame seeds along the top of the roll.

Bake the sausage roll for 25 minutes.

Check the internal temperature of the filling with a digital probe thermometer – you are looking for 75°C or above.

Remove the tray from the oven and transfer the sausage roll to a wire cooling rack.

Leave to cool for 10 minutes before cutting the sausage roll into eight equal slices.

Serve warm with spoonfuls of chutney.