Sun-Dried Tomato, Parmesan & Basil Whirls

1 packet puff pastry, buttered
2-3 C of grated fresh Parmesan cheese
1 C sun-dried tomatoes, drained from olive oil and chopped
Fresh basil leaves, torn up (Spinach can be substituted for the basil.)
Chilli flakes to taste
1 egg, beaten, for glazing

Roll out the pastry quite thinly into a large rectangle, butter well.Spread the chopped sun-dried tomatoes evenly over the pastry, leaving a little gap at the edges. Then scatter the Parmesan over, followed by the fresh basil leaves and the chilli flakes. Season with salt and pepper if wanted. Brush one of the long ends with a little beaten egg, and (from the opposite side) roll the pastry up like a long sausage, and place on a baking tray. Put it in the fridge for about half an hour - it makes it easier to cut. You can cut it in half if it's too long to fit on the tray. Brush the roll with beaten egg and with a sharp knife, cut it into slices that are no more than 1cm wide. Put them on baking trays, spaced apart and brush the pastry with a little more beaten egg. Bake in the oven, 375º for 20 minutes or so, until they are beginning to brown and the pastry is cooked. Serve hot or cold. These are very pretty and especially appropriate at Christmas with the red and green colors.

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