1.Preheat oven to very hot, 220°C (200°C fan-forced). Line a large oven tray with baking paper.
2.Heat oil in a small frying pan; cook onion, garlic, celery and fennel seeds until soft but not browned.
3.In a large bowl, combine minces, onion mixture, tomato paste, breadcrumbs and parsley. Season with salt and pepper; mix well until combined.
4.Cut pastry sheets into three pieces. Spoon one-sixth of the mince mixture lengthways along centre of each pastry piece; roll pastry over to enclose filling.
5.Cut each roll into 6 pieces; place rolls, seam side down, onto baking tray.
6.Divide mince mixture into quarters. Spoon each quarter of mixture along centre of each pastry piece.
7.Turn one long side of pastry over mince mixture; brush pastry flap with a little egg. Turn over other long side of pastry to enclose mince mixture.
8.Brush rolls with egg; bake 25 minutes, or until browned and cooked through.
9.Stand sausage rolls 5 minutes before serving with tomato sauce and salad if desired.
Not suitable to microwave.Note