Add oil, carrots and onions to a saucepan on a medium heat. Gently cook these down to what will become almost a paste, then add the blow my coals and fennel seeds, stir through and remove from the heat. This is your secret sausage roll flavour boost.
Pop the chicken mine and pork sausage into a large bowl. Grate the two apples (skin on is fine) and add to the meat. Add the onion paste once cool, and mix really well to season all the meat.
Whisk the egg with a splash of water, and lay out the pastry sheets. Using a pastry brush, coat each sheet liberally with the egg wash.
Add filling to each piece of pastry, shaped like a log, across the middle of the pastry from end to end.
Roll up into a log, and wrap it back in the blue plastic that comes with the pastry. Pop the seam on the bottom side.
Repeat until all sausage meat has gone. The logs can now either be frozen, sit in the fridge till needed, or sliced and baked!
When ready to cook, remove the blue wrappers and cut each log into four. Brush with egg wash and sprinkle with either Tik Tok or Dukkah.
Bake for 35 minutes at 190 degrees, until the pastry is looking golden and the meat cooked through. Serve warm with tomato kasundi.
