Ingredients:
For the pastry 250g plain flour pinch of salt 110g cold butter, diced 5 cold water spoons For the filling 150g spiced mackerel pate
Method
1. Heat the oven to 175˚C/350˚F/Gas mark 4. 2. Place the flour and salt in the bowl of a food processor. Add the butter and 2 tbsp of cold water. Pulse mix until all the ingredients are incorporated into a dough, add more water a teaspoon at a time if the mixture doesn’t stick together and pulse again. Wrap in plastic wrap and rest in the refrigerator for 2 hours. 3. Unwrap the pastry and roll making sure there are no holes. 4. Spread the spiced mackerel pate thoroughly all over the pastry. 5. Roll up the pastry with its filling and place it upon a tray covered with baking parchment. 6. Bake the roll in the preheated oven for about 25 minutes or until golden brown on top and just set. 8. Slice the roll to form small canapes and serve it with a crisp green salad with a lemony dressing.
