Pre-heat the oven to 220°C, 425°F, Gas Mark 7. Roll the pastry out on a lightly floured surface to a 25 x 20.5 cm (10 x 8 inch) rectangle.
In a bowl, mix together the remaining ingredients, adding 2 tbs water to soften the paste. Spread the paste over the pastry. Roll the pastry lengthways to form a long sausage shape.
Cut the pastry into 12 pieces and arrange the rolls, well spaced apart, on a baking sheet. Bake for 12 minutes and serve warm.