Parmesan Palmiers

Ingredients

1.	Heat the oil in a frying pan, and toss in the sage leaves. Fry until crisp then remove with a slotted spoon and leave to drain on some kitchen paper
2.	Roll out the pastry onto a lightly floured surface until it measures 20cm/8" x 30cm/12"
3.	Sprinkle the sage leaves over the pastry, then the parmesan. Season with a little black pepper
4.	With the long side of the pastry facing you, roll it away from you into the middle
5.	Swivel the pastry so that the opposite side now faces you, and roll into the middle to join the other side
6.	Brush the rolled pastry with egg wash, then turn so that the rolled ends face downwards. Brush with an egg wash, and place on a baking sheet, cover loosely with cling film and chill for 30 minutes
7.	Pre-heat the oven to Gas Mark 6 / 200°C / 400°F
8.	Brush the pastry once again with the egg wash. using a sharp knife, cut the pastry into slices about 2cm thick
9.	Place the slices on a lined baking sheet and bake for 10-12 minutes or until the pastry has puffed up and is golden brown