Finely dice the fennel, discarding the tough green stem and reserving the fronds. Finely dice onion and slice garlic. Heat oil in a large pan on medium-low heat and cook the vegetables and fennel seed with a few pinches of salt for 10-15 minutes, stirring, or until gently caramelised. Allow to cool and stir in chopped fennel fronds.

Pulse stale bread in a food processor until a medium crumb forms. To make the stuffing, mix cooled vegetables, pork mince and breadcrumbs and season well.

Cut each sheet of pastry in half lengthways. Place a long sausage shaped amount of the stuffing lengthways on the pastry. Wet one edge with a little water and fold over to form a long sausage roll shape. The pastry should overlap by about 1cm, and if it doesn’t you may have to remove some stuffing before rolling again.

Mix eggs in a small bowl and use a pastry brush to apply to the top of each pastry. Sprinkle with sesame seeds. Use a sharp knife to cut each roll into 6 even pastries. Chill thoroughly before baking, or wrap tightly in cling film and freeze for up to 3 months.

Pre-heat oven to 210C. Place chilled pastries on a greased baking sheet and cook for 10 minutes, then turn down oven to 180C and cook for a further 10 minutes until golden.