Step 1

Preheat the oven to 200°C (400°F) (all oven types).

Step 2

In a large bowl, use your hands to combine all the filling ingredients (taking care to reserve 1 tablespoon of the whisked egg for brushing the pastry later). Divide into four portions.

Step 3

Cut the thawed puff pastry sheets in half, straight down the middle (you will have four halves).

Step 4

Place a portion of filling in the centre of each puff pastry half and, using your hands, shape the filling into a large sausage shape lengthways.

Step 5

Roll the pastry into a long log, ensuring the pastry is seam-side down. Cut each log into six equal lengths.

Step 6

Place the sausage rolls seam-side down on a baking tray lined with baking (parchment) paper.

Step 7

Brush each sausage roll with the reserved whisked egg. Sprinkle each roll with sesame seeds, salt and fennel seeds (if using).

Step 8

Bake for 20–25 minutes or until golden. If you have more than one tray in the oven, swap the trays halfway through cooking.

Step 9

Serve with ketchup or tomato chutney.