Recipes
Date posted: 02/02/2018
Ingredients
| Jus-Rol puff pastry sheets | 100g |
| Smash hot & cold mix mashed potato | 150g |
| Water | 50ml |
| Cravendale whole milk | 600ml |
| Young's MSC Fraserburgh smokehouse Scottish boned kipper fillets | 150g |
| Everyday Favourites grated mature white Cheddar | 100g |
| Everyday Favourites free range medium eggs | 60g |
Method
- Defrost the puff pastry sheet.
- Place the mash in a heat proof bowl. Bring the milk, water and kipper to the boil and add it to the mash powder mix until smooth and incorporated.
- Add the grated cheese to the mash mixture and leave to cool slightly.
- Spread the mash over the puff pastry evenly and roll into a cylinder.
- Egg wash the top and slice into 2cm pieces.
- Place flat on a lined baking tray and bake for 20 minutes at 180°C, or gas mark 4.