Heat the oven to 200C/180C fan/gas 6. Squeeze the meat from the sausages into a bowl and mix with the chutney, mustard, and thyme. Unravel the pastry and roll out until one side measures 43cm. Arrange the sausage meat down the centre of the pastry. Use the egg to brush along the bottom of the pastry. Bring the pastry around the meat, and seal the edges with a fork, then cut into eight. Transfer to a lined baking sheet and cook for 25 mins or until golden.