Add the curry powder to a small sauté pan. Cook over very low heat, stirring often, until fragrant—about 1 minute—to remove the raw flavor.

Transfer the curry powder to a bowl and allow it to cool completely.

Once cooled, add the ketchup and mix well.

Refrigerate for at least 1 hour to allow the flavors to develop.

1. Preheat the oven to 400°F (200°C).

2. In a mixing bowl, combine the pork, apple, onion, basil, sage, salt, and pepper.
Mix until well combined, then set aside.

3. Roll out the pastry on a lightly floured surface until it measures 16 x 9 inches. (40 x 23 cm). Cut into four 4 x 9-inch (10 x 23 cm) rectangles.

4. Divide the pork mixture into 4 equal portions. Shape each portion into a sausage and place it lengthwise on each pastry rectangle, close to the left edge.

5. Brush the right edge of the pastry with egg wash. Roll the pastry over the filling, sealing it with the seam underneath. Repeat with the remaining rectangles.

6. Cut each roll into 1½-inch (4 cm) pieces and place on a parchment-lined baking sheet. Brush the tops with the beaten egg.

7. Bake for 25 minutes, rotating the baking sheet halfway through, until golden brown and puffed.

8. Serve warm with the curry ketchup.