3 oz (75 g) smoked haddock, cooked, skinned and flaked
3 oz (75 g) mashed potato
25 g (1 oz) cheese, grated
1 egg, beaten
salt
pepper
175 g (6 oz) flaky or rough puff pastry
beaten egg to glaze
3 oz (75 g) mashed potato
25 g (1 oz) cheese, grated
1 egg, beaten
salt
pepper
175 g (6 oz) flaky or rough puff pastry
beaten egg to glaze
method
1. Mix together the fish, potato, cheese, egg, salt and pepper.
2. Roll out the dough thinly and cut into 5 x 10 cm (2 x 4 inch) oblongs.
3. Divide the fish mixture between the oblongs and roll up like sausage rolls.
4. Place on a baking sheet and brush with beaten egg.
5. Bake in a preheated hot oven 220°C (425°F) Gas Mark 7 for 15 minutes or until golden brown.
2. Roll out the dough thinly and cut into 5 x 10 cm (2 x 4 inch) oblongs.
3. Divide the fish mixture between the oblongs and roll up like sausage rolls.
4. Place on a baking sheet and brush with beaten egg.
5. Bake in a preheated hot oven 220°C (425°F) Gas Mark 7 for 15 minutes or until golden brown.
serving amount
makes 8 - 10
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