Ingredients 8 oz/225g puff pastry Dijon mustard about 24 anchovies (drained) 2 tablespoons grated parmesan cheese I egg (beaten)

Method

1. Roll the pastry into 2 equal sized rectangles about 3mm 1/8” thick
2. Trim the edges
3. Smear one piece of pastry with mustard
4. Arrange the anchovies in rows lengthwise 2.5cm / 1” apart
5. Place the other piece of pastry on top and seal
6. Refrigerate before cooking
7. Pre-heat the oven to 180c / gas mark 4
8. Brush with the beaten egg and sprinkle with parmesan
9. Cut into 1cm / 1/2” strips widthwise
10. Bake for 15-20 minutes or until crisp and golden