Preheat oven to 180oC.
In a large bowl and using a large metal spoon, mix together the pork mince, red onion, apple, sage, one of the eggs, salt and pepper. Then, using clean hands, mix, squeeze and squash the pork mixture together until it starts to feel slightly sticky. This means the proteins are breaking down and your pork mixture will stick together.
Lightly beat the second egg. Line either 1 large baking tray or 2 smaller trays with baking paper. Place a sheet of pastry (still with the plastic sheet on) onto a board. Cut the pastry in half.
Divide the pork mixture into 8 and spread ⅛th down the centre of each half sheet of pastry, lengthways. Brush a little of the beaten egg down one long side of the half sheet of pastry. Using the plastic as a support, lift the pastry and roll evenly over the pork filling so the cut side sits under the roll. Divide each long roll into 3. Make 3 shallow cuts on the top of each sausage roll. Transfer to the baking trays, making sure that there is about 2cm between each roll, allowing for the pastry to rise.
Repeat with the remaining sheets of pastry and pork mixture. Brush each sausage roll lightly with beaten egg. Bake in the oven for about 25 minutes or until crisp, golden and the pork is fully cooked through. Serve warm with tomato sauce, or relish. Makes: 24
Preparation time: 25 minutes. Cooking time: 25 minutes