Preheat the oven to 180C and line a baking tray with baking paper.
Add the sausage meat, grated apple, carrot, and courgette to a bowl and mix well until combined.
Spread the mixture in a line along one side of the puff pastry, leaving about 1cm from the edge.
Fold the pastry over and seal with a fork, then cut into mini rolls and brush with beaten egg or milk on the baking tray.
Bake for 20-22 minutes until cooked through and golden.
Makes 12-16 depending on size. Suitable from 6 months+; finely grating the courgette and carrot makes the veg all but disappear (no need to squeeze out the water). Freeze for up to 3 months, or store in the fridge for up to 3 days. From Chelsey Watkins on Instagram.
