Roll out the pastry to a 24 x 26cm
rectangle. Brush with a little egg
and place 4 spaced-out rows of
anchovies over the pastry, parallel
to the longest sides. Sprinkle the
Parmesan between the rows.
Roll up the pastry from each long
side to meet in the middle, brushing
with a little egg to help it stick. Using
a very sharp knife, cut into thin slices.
Place slices a little apart on a baking
sheet lined with baking parchment. Chill
for at least 30 mins, or cover with cling
film and chill for up to 24 hrs.
Heat oven to 200C/180C fan/gas 6.
Bake for 12-15 mins until the pastry
is crisp and golden.