METHOD

1. Fry the onion and curry leaves in a little oil until softened and golden. Add the curry powder and turmeric, stirring until aromatic.
2. Add the carrot and cook until slightly softened.
3. Remove from heat and allow to cool.
4. In a large mixing bowl, mix together the minced pilchards, egg, parsley, chutney, cooled onion mixture and peas.
5. Preheat the oven to 200 °C.
6. Roll out the puff pastry onto a cleaned, floured surface. Using a floured rolling pin, roll the pastry to half the thickness but keep the overall shape. Spoon the pilchard mixture into a long, log shape along one of the short edges of the pastry. Brush the pastry with egg on the side of the filling. Roll the pastry over the mixture to create a sausage roll. Cut the pastry at this join and repeat the process with the remaining filling and pastry. Cut the pie logs in half.
7. Bake for 30 – 35 minutes or until the pastry is crisp and golden.
8. Pickled Cucumber Salad:
9. Trim off the ends of the cucumber and use the tines of a fork to draw long stripes down the length.
10. Thinly slice the cucumbers and pile into a large bowl. Sprinkle the sugar over the cucumber and stir well.
11. Scatter the ice cubes over the slices and cover the bowl with plastic wrap. Chill in the freezer for half an hour.
12. Drain the cucumber in a colander and pat dry with clean paper towel. In a large mixing bowl, mix together the cucumber slices, vinegar, salt, pepper and onion.