1. Combine chicken, breadcrumbs, cheddar, bacon, onion, apple, carrot, parsley and chutney in a large bowl, season generously with salt and pepper and knead with clean hands until sticky.
3. Cut pastry sheets in half. Shape meat into logs along the centre of each piece of pastry, brush one edge with egg wash and firmly roll pastry over the meat, pressing to enlose edge. Cut each length into 4 sausage rolls.
4. Arrange sausage rolls on a baking paper lined tray, brush with remaining egg wash and sprinkle with seeds. Bake at 200C for 25 minutes until golden brown and cooked through. Serve warm with extra tomato relish.