Combine the mince, chutney, curry powder, apple and onion in a large bowl and mix all ingredients through evenly.   Lay one sheet of pastry on a floured surface to thaw for a minute or so, spread it with 1/3 of the mixture, leaving a 2cm border around the edge.  Roll up like a Swiss roll (make sure the pastry is thawed or it may crack), brushing the edge with egg white to seal.  Brush the completed roll with egg white and use a serrated knife to cut the roll into 1cm slices.  Repeat for the other 2 sheets of pastry and remaining mixture.  Place pinwheels on a lightly greased oven tray and bake at 375° for about 20 minutes, or until pastry is golden brown.

To freeze, cool for a minute or so, then remove with a spatula (may stick to the tray a little during cooking) and cool completely on a cake rack.  Place on a tray in single layers separated by sheets of greaseproof paper, cover tightly with plastic and seal all in a plastic bag before placing in the freezer.  To reheat, transfer back to oven tray thaw for ½ hour heat in oven for 5 minutes and serve