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Ingredients
Method
- 1 tbsp olive oil
- Small handful of sage leaves, lightly fried in a little oil
- 200g puff pastry
- Flour, for dusting
- 8 tbsp grated parmesan
- 12 tinned anchovies (optional)
- Black pepper
- 1 egg, beaten
- Roll out the puff pastry onto a floured surface, until it measures 20cm x 30cm. Sprinkle on the fried sage leaves, parmesan, and anchovies (if using), and season with pepper.
- With the long side of the pastry rectangle facing you, roll the short sides into the centre of the pastry so it resembles a scroll. Brush your pastry scroll with beaten egg, and chill in the fridge for half an hour. Preheat the oven to 200C.
- Brush with egg once again, and then cut into 10 slices with a very sharp knife. Place the pastry slices onto a baking tray, and bake for 12 minutes - you want the pastry puffed and golden. Leave to cool slightly, then serve with salads.
30 mins
Makes 10 Pastries
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