Place the flour, 50g (2oz) Parmesan, oregano and butter into a food processor bowl. Pulse a few times to combine then add the egg yolk and 1 tbsp tomato paste. Pulsea gain a few times until a dough forms.
Turn out onto a lightly floured surface and bring together with your hands. Place in the fridge for 30 minutes to chill.
Heat the oven to 180°C/160°C Fan/gas 4. Roughly chop the sundried tomatoes, place in a bowl with their oil and whiz to a chunky paste with a stick blender or in a mini chopper. Roll out the chilled pastry into a large rectangle 40cm x 20cm ½ cm thick. Spread the mixture over the pastry, scatter with the remaining Parmesan then with the longedge nearest to you roll it up into a long thin log.
Brush with egg white then sprinkle over the poppy seeds. Cut into 1 cm rolls and place on a baking sheet leaving space around them. Bake for 12 -15 minutes until golden.
Try swapping the sun dried tomatoes for pine nuts and the paste for pesto.
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