To a small sauté pan add the curry powder.

Cook over very low heat stirring often until fragrant, for 1 minute. *see note

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

Once cooled, add the ketchup to the curry powder and mix well. Refrigerate for at least 1 hour to develop the flavor.

Preheat oven to 400 degrees F.

To a mixing bowl add the pork, apple, onion, basil, sage, salt and pepper.

Mix until everything is well combined. Set aside.

Roll out the pastry onto a floured surface until it measures 16 x 9 inches.

Divide the dough into 4, 4 x 9 inch rectangles.

Divide the pork mixture into 4 equal parts.

Roll into sausages and lay onto the 4 x 9 rectangles, closest to the left side.

Brush egg wash down the right side of the pastry.

Take the left side of the rectangle and roll the pastry over the pork, making sure the pastry overlaps on the right side and is 'glued' with the seam side down. Repeat for all rectangles.

Bake for 25 minutes until golden brown. Rotate the baking sheet half way through baking for even browning.

Serve warm with the curry ketchup.