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scapardine
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Preheat the oven to 200°C (400°F) (all oven types).
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.
Cut the thawed puff pastry sheets in half, straight down the middle (you will have four halves).
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.
Roll the pastry into a long log, ensuring the pastry is seam-side down. Cut each log into six equal lengths.
Place the sausage rolls seam-side down on a baking tray lined with baking (parchment) paper.
Brush each sausage roll with the reserved whisked egg. Sprinkle each roll with sesame seeds, salt and fennel seeds (if using).
Bake for 20–25 minutes or until golden. If you have more than one tray in the oven, swap the trays halfway through cooking.
Serve with ketchup or tomato chutney.