Preheat the oven to 180 C / 350 F

Add the finely chopped sultanas to a bowl and cover with boiling water and soak for 5 – 10 minutes

Fry the onion until soft – about 5 minutes

Add the apple and soaked sultanas and cook for a minute or two until softened. Add the chopped sage and stir through. Set aside to cool slightly. 

Add this to a bowl with all the other ingredients and mix well. Using your hands is the best way for this. Ensure you are seasoning well with salt and pepper. 

Roll the first sheet of puff pastry lightly on a floured surface. Cut it in half lengthways. 

Divide the mixture into 4 even balls and spread a ¼ of the meat along the first long end of the pastry. Brush the other inside edge of the pastry with egg wash. Roll the meat into a log shape ensuring that the joined seamed is underneath. Now cut the log in half and then each half into 4 even pieces. Place these 8 pieces on a baking sheet lined with non-stick baking paper. 

Repeat with the other 3 pieces of pastry. The pies can be quite snuggly placed and should fit on one large baking sheet (otherwise use 2). Brush the tops with the rest of the egg wash and bake for 25-35 minutes until golden brown and puffed up.