Make 2 chia eggs by combining chia seeds and water in a separate jug.
Process walnuts and oats (if using) in a food processor until they form a crumble.
Add lentils and walnut mix to a bowl (and almond meal, if using). Mix with a wooden spoon until combined.
Add chia eggs, tomato sauce, BBQ sauce, Worcestreshire Sauce, Soy Sauce, Nutritional Yeast, Peanut Butter and herbs. Mix with a spoon until well combined.
Take a sheet of baking paper the size of your baking tray. Lay a sheet of defrosted puff pastry over the baking paper. Spoon half of the mix into the centre of the puff pastry, forming a loaf shape.
Thinly slice the apple, and lay the slices over the top of the lentil loaf.
Cut the corners off the puff pastry.
Cut the pastry in 1 cm wide strips from the lentil loaf out to the side on two opposite sides.
Wrap the uncut ends around the lentil loaf. Criss cross the strips over the lentil loaf, alternating sides until the loaf is covered. You may need to use some non-dairy milk on the ends of the strips to help them stick.
Decorate the top with Christmas shapes cut out of the puff pastry offcuts.
Bake for approximately 30 minutes, until pastry is golden brown.
You can make these ahead, and only part cook them the day before, and then reheat in the oven until crisp and golden prior to serving.