Drizzle a little olive oil into a frying pan set over a medium-high
heat. When the oil is hot, add the onion and cook for a few
minutes, until softened and starting to colour around the edges.
Add the garlic and cook for about 1 minute, or until the onion
and garlic begin to colour and are cooked through. Stir in the
peas, curry powder, pepper, butter and a generous amount
of salt (as peas are very sweet and need to be seasoned well).
Cook for about 5 minutes, mashing the peas roughly as you stir,
until they are cooked through. Remove the pan from the heat
and leave to cool.
Preheat the oven to 200ÆC (180ÆC fan), Gas Mark 6. Line a large
baking tray with baking paper.
Place the sheet of puff pastry on a clean work surface with
its paper lining underneath it. Divide the sheet into 10 equal
rectangles. Divide the cooled pea mixture into 10 sausageshaped
portions. Press 1 portion on to each rectangle of pastry.
Gather the 2 ends of the pastry rectangle and fold them over
the ends of the sausage, then roll up the filling in the pastry and
pinch the pastry to seal in the filling. Seal any gaps in the pastry
by carefully pinching them shut. Place the roll on the prepared
baking tray with the sealed side facing downwards. Repeat with
the remaining pastry rectangles and portions of filling. Brush
the rolls with egg wash and bake for about 25 minutes, or until
crisp and golden. Serve immediately. These rolls are also great
served at room temperature