Add the stuffing mix into a bowl and pour over boiling water. Give it a good stir and leave to rest until cooled.

Add the chicken mince to the bowl and season with salt and pepper.

Use your hands to combine the mince and stuffing, so it's thoroughly mixed together.

Cut the pastry sheet into 4 equal rectangles.

Place one of rectangles vertically in front of you and spread 2 teaspoons of chutney down the middle. Leaving a 1cm gap at the ends and a 2.5cm gap along each side.

Place 2 heaped spoonsful of the filling on top of the chutney leaving the same gaps around the edges.

Flatten the filling out a little and make sure it's evenly spread.

Starting in the top right corner cut 8 (0.5cm) wide diagonal strips into the pastry from the filling towards the corner of the pastry and keep going down. At the bottom cut a strip, starting from the corner of the filling towards the corner of the pastry. The bottom needs to look like the top. Repeat on the left-hand side.

Fold over the top and bottom pieces of pastry to seal both ends, then fold the strips of pastry alternating into the middle crossing over each other. When all the pastry is folded up and the filling is encased, gently press down the top a little so the pastry sticks in place.

Place the plaits on a baking tray lined with parchment paper. Brush the pastry with beaten egg.

Bake in oven 190C/375F for 30-45 minutes, until filling is cooked through and pastry is golden. Serve topped with gravy.

Enjoy!