Preheat the oven to 170C
Roll out one sheet of puff pastry and cut in 30cm by 15 cm. Brush the pastry with some egg wash.
In a bowl, place the pork minced with the spring onions, onion, and spice and red curry paste. Mix with your hands to combine thoroughly. Season with salt and pepper.
Place the mixture on the puff pastry approximately 1cm from the edge. Fold the pastry over the sausage mixture and seal.
Place on a parchment lined tray. Brush the tops with the remaining egg wash and sprinkle with mixed seeds.
Place in a preheated oven and bake for 40 – 45 minutes until the pastry is golden and mixture are cooked.
Serve the sausage rolls warm or at room temperature for best results, however once cooked they can be stored in the fridge eaten as desired!