Ingredients

• 1 tbsp olive oil
• small handful fresh sage leaves
• 200g/7oz ready-made puff pastry
• plain flour
• for dusting
• 8 tbsp freshly grated parmesan
• 12 tinned anchovies (preserved in oil)
• drained
• finely chopped (optional)
• freshly ground black pepper
• 1 free-range egg
• lightly beaten
• dry sherry
• to serve (optional)

Directions

• Heat the olive oil in a frying pan over a medium heat. Add the sage leaves and fry for 1-2 minutes
• or until crisp
• then remove the sage leaves from the pan using a slotted spoon and set aside to drain on a plate lined with kitchen paper.
• Roll out the puff pastry onto lightly floured work surface until it measures approximately 20cm x 30cm/8in x 12in. Trim the edges using a sharp knife.
• Sprinkle the fried sage leaves
• parmesan and anchovies (if using) over the puff pastry and season
• to taste
• with freshly ground black pepper.
• With the longest side of the pastry rectangle facing you
• roll each short side of the rectangle into the centre of the pastry so that they meet in the middle (the rolled pastry should resemble a scroll).
• Brush the rolled pastry all over with the beaten egg and chill in the fridge for 30 minutes. Reserve any remaining egg.
• When the pastry has chilled
• preheat the oven to 200C/400F/Gas 6. Line a baking tray with a silicone sheet.
• Brush the rolled pastry all over with the beaten egg once again
• then
• using a very sharp knife
• cut it into 10 slices (cut so that each slice comprises two circles of pastry).
• Place the slices of pastry onto the prepared baking tray and bake for 10-12 minutes
• or until the pastry has puffed up and is golden-brown. Set aside to cool slightly before serving with a glass of sherry
• if desired.