Preheat your oven to 180°C (350°F).

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

In a small bowl, mix 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.

Spread the tomato paste mixture evenly over the rolled puff pastry.

Sprinkle the grated cheese evenly on top of the tomato paste.

Add the chopped parsley over the cheese.

Gently roll the puff pastry from one end to the other, creating a tight log.

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

Place the slices on a baking sheet lined with parchment paper.

Beat 1 egg and brush the top of each slice with the egg wash for a golden finish.

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

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