Preheat the oven to 220°C/425°F/gas mark 7.
Sauté the onion in a large pan until it is soft and translucent. Add the mince, carrots and spices and mix well.
Add the stock and cook gently for 10-15 minutes until it has thickened.
Add the nuts and stir in, then whizz the mixture in a food processor until smooth. This isn’t essential, but it refines the texture. Empty into a bowl and stir in the oats.
Unroll the first pastry sheet. Leave it on the blue paper and sit it in front of you landscape. Fold it over from top to bottom to find the middle fold and cut.
On the top half, lay 3 long sausages of mixture down the length of the pasty. Leaving a gap in between.
Brush around the sausages with a little water and place the other piece of pastry on top and press firmly around the sausage shape to seal, then cut in between each.
Brush each sausage roll with a little rapeseed oil, then cut diagonal slits down each one, to let out the steam.
Place on 2 floured baking sheets and bake for 20-25 minutes until golden. Enjoy!