All these pastries are made with puff pastry. Only the fillings are different. You can make about 20 pastries out of 1 pack of puff pastry. Anchovy pastries: Puff pasty, 20 anchovy fillets, 1 egg. Roll out the pastry into a thin 16 x 6-inch rectangle. Put onto a buttered baking sheet and glaze with the beaten egg. Top with rows of anchovy fillets behind another, leaving space between the rows. Cover with a second layer of pastry the same size. Press with the fingers, forming a channel between rows of anchovies. Chill for 1 hour. Glaze with the egg. Cut the rectangle into two lengthwise, then into sticks in the other direction. Bake in a very hot oven (430F) for about 10 minutes. Sausage pastries: Puff pastry, 20 small aperitif sausages, 1 egg. Roll out the pastry thinly into a 12 x 16-inch rectangle. Along one half lay rows of small sausages lengthways. Roll the pastry over the sausages, detach and glaze this long stick with the egg. Cut between each sausage. Arrange on a buttered baking sheet. Bake in a very hot oven for about 8 to 10 minutes. Cheese pastries: Puff pastry, 7 oz grated cheese, 1 egg. Roll out the pastry thinly and cut into several rectangular ribbons, about 4-inch wide. Glaze each ribbon with the beaten egg. Sprinkle with the grated cheese making sure it sticks. Turn the ribbons, glaze the other sides and sprinkle with the cheese too. Use a good knife to cut into sticks. Twist them. Arrange on a buttered baking sheet. Bake in a hot oven for 10 minutes.
