100 g/4 oz/1 cup Parmesan cheese, grated
Salt and freshly ground black pepper
Roll out the pastry (paste) to about 5
mm or 1/4 in thick. Spread with the tomato puree, then sprinkle with
the cheese and season with salt and pepper. Roll up the pastry into a
long sausage shape, then cut into 1 cm/0.5 in slices and arrange on a
dampened baking (cookie) sheet. Bake in a preheated oven at 220°C/
425°F/gas mark 7 for about 10 minutes until puffed and golden.