Heat your oven to 190°C/374°F.

Heat a medium sized frying pan over a medium heat. Tip your cumin seeds and your coriander seeds into it and toast for a couple of minutes until your spices are fragrant.

Pour your spices from your pan into your pestle and mortar and crush them into a powder, removing 1 teaspoon for later.

Roughly chop your garlic, shallots, ginger, lemongrass and red chillis. Place these one at a time into your pestle and mortar and pound into a paste, adding the next part once the ingredients in your mortar have formed a paste.

Heat a little oil in the same frying pan that you toasted the spices in. Add your curry paste and cook out for 5 minutes, by which time your kitchen should be filled with lovely, fragrant smells. Remove from the pan and allow to cool.

Squeeze your sausages out of their casings into a bowl, discarding the cases. Zest your limes into the bowl and add your fish sauce. Add your cooled down curry paste along with a good pinch of salt and pepper, then bring the mixture together with your hands.

Crack your egg into a bowl and give it a good beat. Unroll your puff pastry. Arrange your mixture in sausage shape down the length of the pastry, then brush one edge with egg wash. Fold the other edge over the filling and roll it over so you have a sealed edge. Seal by pressing down with a fork.

Brush the exterior of your roll with egg wash and sprinkle with your remaining crushed coriander and cumin seeds. Pop in the fridge to chill for half an hour, or until your pastry feels firm.

Chop your roll into 10 segments and arrange spaced apart across 2 baking sheets.

Bake for 20-25 minutes, or until they are a deep golden brown and your pastry looks tender and flaky. Serve hot or room temperature.