Heat oil in a large frying pan over medium heat; cook fennel, stirring, for 10 minutes or until softened. Stir in garlic; cook until fragrant. Cool.
Combine fennel mixture, pork, 1 egg, breadcrumbs, cheddar, parsley and rind in a large bowl; season.
Preheat oven to 220°C/425°F. Line two oven trays with baking paper.
Cut both pastry sheets into four squares. Place about ½ cup of the pork mixture along one side of square; roll to enclose. Place, seam-side down, on tray. Repeat with remaining pastry squares and pork mixture.
Lightly beat remaining egg. Brush rolls with egg; sprinkle with combined seeds.
Bake rolls for 20 minutes or until pastry is golden and filling is cooked through. Cool.