Preheat oven to 200°c and line a tray with baking paper. Toast spices in a dry fry pan over medium heat for 1-2 minutes until fragrant. Pound the spices in a mortar and pestle until finely ground. Return pan to heat and cook onions until they soften, add spices and fry 1-2 minutes then cool.
Add onion mixture to a large bowl with pork, crumbs, parsley, grated apple, grated carrot and the 1/2 jar of tomato & capsicum relish.
Cut each sheet of puff pastry into 2 then place the pork mince in the middle of each. Brush one long edge with egg yolk. Lift up the non-washed edge and roll it firmly over the filling to join with the egg wash. Turn rolls seam side down, brush with egg and sprinkle with fennel and poppy seeds. Cut into 5cm pieces then place on tray and bake for 20-25 minutes.