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.
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