• 1 213-g/7½-oz packet frozen puff pastry
• 1 57-g/2-oz can anchovy fillets
• lightly beaten egg

Allow the puff pastry to thaw for about 1 hour at room temperature. On a floured board roll the pastry to a rectangle about 20 cm (8 in) wide and 35 cm (14 in) long. Trim all the edges straight with a knife and then cut the pastry in half lengthways to make two strips. Brush one strip with lightly beaten egg.

Separate out the contents of the can of anchovy fillets and arrange the anchovies (unsoaked because they taste nice when a little salty) side by side down the pastry strip which has been brushed with egg. Cover with the second strip of pastry and press the edges well together to seal.

Using a sharp knife, cut across the strip to get about 24 thin fingers of puff pastry with anchovy inside. Brush the tops with a little beaten egg and arrange the strips of pastry on a baking tray rinsed with cold water. Place in the centre of a hot oven (220°C., 425°F., Gas Mark 7) and bake for 15 minutes or until risen and golden brown. Serve hot.