Heat 1 tablespoon oil in a large frying pan over medium heat. Add pork and cook, stirring often, for 2-3 minutes or until lightly browned. Transfer to a plate.
Add onion, carrot and potato to pan. Cook, stirring occasionally, for 10 minutes or until softening.
Heat remaining 1 tablespoon oil in pan over medium heat. Add grated apple. Sprinkle over flour, stir and cook for 1 minute. Stir in tomato sauce. Gradually add stock, stirring, until well combined. Bring mixture to the boil. Reduce heat and simmer, stirring occasionally, for 5 minutes or until vegetables are tender. Add pork and thyme to pan. Season with salt and pepper. Set aside to cool.
Preheat oven to 200°C/180°C fan-forced. Line 2 baking trays with baking paper. Using a 14cm cutter, cut 2 rounds from each pastry sheet. Spoon 1/3 cup pork mixture into centre of each round. Brush edges with cold water. Bring pastry edges together to form a semi-circle. Pinch and crimp edges together to seal.
Place pasties onto prepared trays and brush with egg. Bake for 25 minutes or until golden and cooked through. Serve with tomato chutney or tomato sauce.
