Step 1

Heat oil in a large frying pan over medium heat. Cook fennel bulb and garlic, stirring, for 8 minutes or until softened and starting to golden. Set aside to cool.

Step 2

Place pork mince, fennel mixture, lemon rind, 1 egg, cheese, parsley and 1 teaspoon fennel seeds in a large bowl. Season with salt and pepper. Using hands, mix until well combined.

Step 3

Preheat oven to 220˚C conventional or 200˚C fan-forced. Line a large baking tray with baking paper.

Step 4

Cut each sheet of pastry into four squares. Place 1/8th of pork mixture along one side of a square of pastry and roll to enclose. Place, seam-side down, on tray. Repeat with remaining pastry sheets and pork mixture to make another seven rolls.

Step 5

Whisk remaining egg in a small bowl with fork until smooth and brush egg over rolls. Sprinkle with sesame seeds and remaining fennel seeds. Bake for 25 minutes or until pastry is golden and puffed and filling is cooked through. Serve warm with tomato sauce.