Step 1: Place the mince, onion, mustard, fennel seeds, thyme, salt and pepper into a large mixing bowl and using your hands, mix together until well combined.

Step 2: Lay the 5 sheets of pastry out onto your workbench, then divide the mince mixture into 5 even portions. Shape each of the portions into 30cm sausages and place them along the long edge of the pastry.

Step 3: Meanwhile, to make the egg wash, place the egg yolks and milk into a small bowl and mix together well.

Step 4: Preheat fan forced oven to 190°C.

Step 5: Roll each pastry sheet to enclose the mince, brushing the closing edge with egg wash to allow the pastry to stick to itself. Position each of the rolls onto a lined tray, ensuring the pastry seam is underneath, then place into the fridge for 30 minutes to allow the pastry to firm up.

Step 6: Remove from the fridge and cut each of the rolls into 7 even pieces. Space pieces out evenly on the tray, brush with egg wash and sprinkle with some whole fennel seeds.

Step 7: Place into preheated oven and bake for 20 to 25 minutes until golden brown.

Step 8: Remove from the oven and allow to sit for 3 to 4 minutes, then place onto a platter and serve with Cabernet Barbecue Sauce.

Step 9: Note: Cabernet Barbecue Sauce is a twist on a classic, view our range sauce for delicious inspiration.