To make the pastry, put the flour, salt and butter into a bowl. Stir the lemon juice into the water and add three-quarters of the liquid to the bowl. Gently stir until the mix binds together, adding the remaining water if necessary. You should have a lumpy dough. Do not work or knead the dough too much – you want to keep the lumps of butter.

Tip the dough out onto a floured surface and flatten out to a rectangle using a rolling pin, roll out slightly to a narrow rectangle, about 2.5cm thick. Fold one-third of the dough up on itself, then fold the opposite third down over that, as if folding a business letter. This is called a 'turn'. Wrap the pastry in cling film and rest in the fridge for 20 minutes.

Unwrap the pastry and repeat the turn by rolling it, at a 90° angle to the original roll, out to a rectangle, about 40 x 15cm. Fold as above, then re-wrap and chill for a further 20 minutes. Repeat this process twice more, chilling the dough for at least 20 minutes between each turn.

Heat your oven to 395°F. Line 2 baking trays with baking parchment or silicone paper.

Roll out your dough to a rectangle, about 23.5 x 7.5 in, and trim the edges to neaten. Cut into 6 even rectangles.

For the filling, mix the sausagemeat with the thyme and some salt and pepper. Divide the sausagemeat into 6 portions. Using floured hands, roll each portion into a sausage shape.

Spread a teaspoonful of chutney along each pastry rectangle, leaving the edges clear. Lay a filling sausage across the top of each pastry rectangle. Roll up to enclose the sausage filling and brush the pastry edges with beaten egg to seal.

Place the sausage rolls on the prepared baking trays. Brush with beaten egg and cut several diagonal lines across the top of each sausage roll. Bake for 30 minutes or until golden brown and cooked through.