Preheat oven to gas 4, 180ºC, 350ºF. Make a slit lengthways in the skin of each sausage and remove the sausage meat. Place into a large bowl and mix together with the carrot, butternut squash, apple, apple sauce and seasoning.
Roll out the pastry and use a small saucer or bowl to cut into rounds (about 12cm in diameter). Brush the edges of the pastry with water. Place a spoonful of the mixture onto the pastry. Press together the edges to seal and then pinch the pastry and make a crimp pattern.
Place on a nonstick tray and brush the edges (not the crimp as this will burn too quickly!) with beaten egg. Cook in a preheated oven for about 35-40 minutes until golden. Remove from oven and allow to cool slightly before serving. Delicious hot or cold!
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Freezing and defrosting guidelines
Bake according to the recipe but stop before adding decoration or icing if called for. Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.
Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the baked goods warm, place them on a baking sheet for 10 minutes in a moderate oven.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.