Prepare the Puff Pastry: Preheat your oven to 180°C (350°F).

Thaw 300 g (11 oz) of puff pastry if frozen, and roll it out on a lightly floured surface.

Make the Filling: In a small bowl, combine 40 g (1.4 oz) of tomato paste with 10 g (0.4 oz) of oregano.

Grate 150 g (5.3 oz) of cheese.

Finely chop 20 g (0.7 oz) of parsley.

Assemble the Snacks: Spread the tomato paste mixture evenly over the rolled puff pastry.

Sprinkle the grated cheese evenly over the tomato paste.

Add the chopped parsley on top of the cheese.

Roll and Cut the Pastry: Roll the puff pastry into a tight log.

Use a sharp knife to cut the log into slices, about 1 cm (0.4 inches) thick.

Prepare for Baking: Place the slices on a baking sheet lined with parchment paper.

Brush the tops with beaten egg for a golden finish.

Bake the Snacks: Bake in the preheated oven for about 20 minutes, or until golden and crispy.

Serve: Remove from the oven and let the snacks cool slightly before serving.