Take the dough out of the refrigerator and let it rest at room temperature for about 10 minutes. Peel and finely dice the onion. Heat the oil in a pan. Fry the diced onion over medium heat for about 10 minutes until soft.
After approx. 5 minutes fennel seeds with stew. Remove from the heat and let it cool down a little.
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Line baking tray with baking paper. Remove the crusts from the bread and crumble it coarsely. Peel garlic and chop coarsely. Knead minced meat, bread, garlic and onion mix.
Season with 1⁄2 TL salt and pepper and a strong pinch of nutmeg.
Unroll the puff pastry and cut in half lengthwise to form 2 rectangles (each approx. 12 x 42 cm). Spread half of the chopping mass as a strand lengthwise on 1 piece of dough and roll up. Cut each roll into approx. 4 pieces and place on a baking tray.
Press the open ends together slightly.
Whisk the egg and brush the rolls with it. Cut the rolls with a knife. Bake in a hot oven for about 20 minutes until golden brown. Serve still hot with barbecue sauce.