Salmon and cream cheese rolls
- Preheat oven to 200 degC. Cut each sheet of pastry into four separate pieces.
- Chop fresh salmon, skin and pin bones removed into eight pieces. Mix coarsely grated courgette with cream cheese
- Place a spoonful of cream cheese mixture in the middle of each pastry square and then top with a piece of salmon. Fold each side of pastry over the filling to the centre and press edges together. Brush pastry with egg.
- Bake for 15 minutes or until puffed and golden.