Prepare the filling: mix in a bowl the sausage meat, grated carrot, chopped scallions, curry powder, and black pepper. Cover and refrigerate.
Preheat the oven to 400°C. Roll out the puff pastry and cut a 30cm square. Cut the square in half. Divide the filling into two equal parts and fill each half of the pastry.
Make two 30cm long rolls. Brush the edges with water to seal them. Cut each roll into 1cm thick slices. Place the slices on a baking sheet lined with parchment paper and bake for 12 to 15 minutes, until the filling is cooked and the pastry is golden and puffed. Pierce each slice with a toothpick.