Method

• Preheat oven to 200°C. Preheat oven to 200°C. Line a baking sheet with baking paper. Remove Roti Parathas from the freezer and thaw out for 2 minutes until slightly softened. Remove top plastic.
• For the ham and cheese filling, sprinkle a third of the cheese over each pastry round. Top with 2 slices of ham. Roll up into a tight roll then slice the roll into 1.5cm rounds (a bit like you would sushi). Transfer to the baking sheet standing cut-sude up.
• For the tuna and corn filling, mix together the tuna, corn and egg into a paste in a bowl. Spread the mixture thinly over each pastry round. Roll up into a tight roll then slice the roll into 1.5cm rounds (a bit like you would sushi). Transfer to the baking sheet standing cut-sude up.
• Bake for 15-16 minutes until the pastry is golden. Remove from oven, allow to cool slightly before serving or cool on a wire rack completely and store in an airtight container in the fridge for up to 3 days.