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Salmon and cream cheese rolls

NZ Woman's Weekly

5.0 / 5 FROM 6

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.