1. Heat the oil in a pot. Add the onions, green pepper and chillies and fry until golden brown. Then add the garlic and cook for 1 minute.
2. Add the tomatoes, simmer on medium heat for 10 – 15 minutes.
3. Add the Glenryck Pilchards in Six Gun Seasoned Sauce and simmer for 5 minutes.
4. Unroll the puff pastry onto a working surface. Spread the mixture over the pastry.
5. Roll the pastry up, starting from the bottom to form a Swiss roll form.
6. Cut finger size slices from the roll.
7. Lay the slices onto a baking tray. Brush with the beaten egg and bake at 180°C for 15 – 20 minutes.