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Makes 12 small pastries 1x
Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper.
On a lightly floured work surface, roll out the puff pastry a scant 1/4 inch (6 mm) thick. Cut out a rectangle about 9 by 8 inches (23 by 20 cm). Cut the rectangle into 12 strips each about 4 by 1 1/2 inches (10 by 4 cm).
With the long side of each strip facing you, place I large or 2 small anchovy fillets in the middle of the pastry, leaving 1/2 inch (12 mm) uncovered on each side. Fold the top of the strip over the fillet(s), enclosing completely, and crimp the edges securely closed with a fork. Brush the top of each pastry with the egg wash and then sprinkle with a little cheese. Carefully transfer the pastries to the prepared pan, spacing them well apart.
Bake the pastries until puffed and golden, 8-10 minutes. Serve hot or at room temperature.
— Recipe from The Downton Abbey Christmas Cookbook