Place the soya mince in a bowl and cover with boiling water and leave for 10 minutes. Drain well in a sieve and allow to cool a little. Using your hands squeeze out excess water.
Pre-heat the oven to 180°C (fan)/200°C/gas mark 6.
Return the soya mince to the bowl. Squeeze excess water from the grated apple then add it to the soya mince along with the breadcrumbs, grated carrot, egg or flax egg and sage. Season with salt and pepper if desired. Mix well - this is easiest with your hands.
Unroll the sheet of puff pastry. Cut in half lengthways.
Place a strip of the soya mixture along the middle, shaping it with your hands into a sausage shape. Don’t overfill.
Pinch the long ends of the pastry together over the sausage mixture so you have a long sausage shape. You can use a fork to make a pattern along the edge if you wish.
Repeat with the second strip
If you have time place in the fridge for 30 minutes to firm up before cutting. This will help them to keep their shape but it isn’t essential.
Slice each strip into 10 rounds and place on a baking tray lined with greaseproof paper (you can use the paper that the pastry comes in). Brush the tops with vegan milk or an egg wash.
Bake for 15 -20 minutes until golden brown.
Allow to cool on a wire rack then store in an airtight container in the fridge for 2-3 days. Can be frozen.