Preheat the oven to 200C.

Roll out your puff pastry sheet and cut to size. Arrange on baking paper on a metal baking sheet. Brush the pastry evenly with chutney.

Squeeze the sausagemeat out of it's skins into a bowl. Roughly chop the black pudding and mix with the sausage. Divide into your pastry, roll over and seal. Slash the tops to allow steam to escape and brush with egg wash. Bake for 20 - 25 minutes, until the pastry is risen and golden brown.