Instructions: Cut pastry into rectangles, 5cm wide.

Lay anchovy fillets and olives down the centre of pastry, brush edges with egg and fold over to enclose (like making sausage rolls).

Cut into 5 cm lengths, brush with beaten egg and place on a greased baking tray.

Bake 200C/400F for 5-10 minutes or until golden. Serve hot.

A great nibble at cocktail parties.

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