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  Preheat the oven to 180 C and line a large baking sheet with silicone or baking paper. Lay the sheet of pastry out and roll a little thinner. Click to see the recipe.
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  Spread a thin layer of Dijon mustard evenly over one half. Finely chop rosemary (a few stalks) and scatter this evenly over the mustard. Click to see the recipe.
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  Grate Parmesan cheese (just under half a cup) and sprinkle this on top of the rosemary and Dijon (a light sprinkle of sea salt is entirely optional here). Click to see the recipe.
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  Fold the pastry over the filling and using a rolling pin gently roll over it so as to ‘glue’ the top and bottom and filling together. Brush the surface of the pastry rectangle with a lightly beaten egg. Click to see the recipe.
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  Cut the pastry into thinnish strips ( I find using a pizza cutter best for this). Click to see the recipe.
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  Twist the strips twice and place them on a baking tray allowing a little space in between as the pastry expands during baking. Click to see the recipe.
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  Bake for 20 minutes until the pastry is golden brown. Click to see the recipe.
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  Allow to cool before serving. Click to see the recipe.

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