Parmesan Twists with Anchovy or Sesame and Poppy Seeds

Begin by rolling out the pastry on a lightly floured surface to an oblong roughly 30 x 23cm, then divide it into 2 pieces (15 x 23cm)

Then take one of the pieces of pastry and brush it well with beaten egg.  After that sprinkle the Parmesan evenly all over, followed by the pieces of anchovy, and press it all down into the pastry either with your fingers or a palette knife.  Now brush the second piece of pastry with beaten egg and sprinkle it evenly with a mixture of the sesame and poppy seeds and again press the seeds well into the pastry and add some seasoning.

Now place both the pastry sheets on a lightly floured tray and chill them for about 30 minutes, so they are easier to cut and twist.  Then cut each piece into 12 evenly sized long strips and place each one on the baking tray.  Now, holding down one end, twist them round and round, before pressing the other end on to the baking tray.  (You can now cover and chill the twists if you don't want to cook them straight away).

When you're ready to cook them preheat the oven to 200°C/gas mark 6, pop them in the oven and bake for 12-14 minutes, until they are puffed and golden brown. They can be made ahead and warmed through in the oven.  Alternatively, once cooked, you can freeze them till needed - in which case put them on a baking sheet and pop them in the oven at the same temperature for 5 minutes.