Soak marrowfat peas overnight according to packet instructions.

Rinse and drain the soaked peas.

Finely dice Spanish onions and carrots.

Heat olive oil in a large pan.

Soften diced onions and carrots in the hot oil.

Add curry powder, black pepper, and salt to the softened vegetables.

Mix the spices well with the vegetables.

Add the peas and vegetable stock cube to the pan.

Pour in enough hot water to cover the peas by an inch.

Mix well and bring the mixture to a boil, then reduce to a simmer.

Simmer for a few hours, stirring occasionally, until the peas are soft, thick, and mushy.

Add butter and mix well.

Remove from heat and allow the pea mixture to cool completely.

Preheat oven to 180-200C according to pastry packet instructions.

Roll out pre-made puff pastry and cut into 4x4 inch squares.

Place about 2-3 tablespoons of the cold pea mixture in a sausage shape on one side of each pastry square.

Roll up the pastry into a sausage shape, sealing the edge with beaten egg if needed.

Brush the finished rolls with beaten egg.

Bake in the preheated oven until golden brown, approximately 15-30 minutes.

Serve hot or cold.