Combine pork mince, breadcrumbs, diced onion, garlic, fennel seeds, sage, salt, pepper, and parsley in a mixing bowl.

Add the beaten egg and mix gently with your hands until just combined—don't overwork or the rolls will be tough.

Taste a small piece cooked in a pan and adjust seasoning if needed. Chill the filling for 15 minutes while you prepare the pastry.

Preheat oven to 200°C fan-forced. Line two baking trays with baking paper.

Lay the thawed puff pastry sheet on a clean, dry surface. Using your hands or a rolling pin, gently stretch it slightly to a 20 × 30 cm rectangle.

Divide the sausage filling into two equal portions. Using wet hands (to prevent sticking), press one portion along one long edge of the pastry in a log shape about 3 cm in diameter, leaving a 1 cm border.

Brush the bare pastry edge with egg wash. Roll the pastry tightly over the filling, pressing gently to seal. The seam should be on the underside.

Place the roll seam-side down on a cutting board. Using a sharp knife, cut into 4 cm pieces for lunchbox rolls or 2 cm pieces for party appetisers (this recipe makes 24 pieces at 4 cm, or 48 at 2 cm).

Stand each piece upright on the prepared trays, spacing them 2 cm apart.

Brush each roll with egg wash on all visible sides.

Sprinkle with sesame seeds and a pinch of sea salt and cracked pepper if desired.

Bake on the middle shelf for 22–25 minutes (24–27 minutes for party size), until deep golden brown and a skewer inserted into the filling feels hot to the back of your hand.

Cool on the trays for 5 minutes before serving warm or at room temperature.