Place walnuts, mustard, chilli, Worcestershire, curry powder and salt in a food processor and blend until smooth. Gradually add enough oil to form a smooth paste. Spread the mixture over the pastry sheets leaving a 1cm border on the far end. Brush the border with beaten egg. Roll up as for a Swiss roll. Cover in plastic wrap and refrigerate until firm enough to slice. Cut into 1cm slices and place on a buttered scone tray. Brush with egg. Bake 200C for 15-20 minutes or until golden brown. Serve with drinks.
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