Pastry fish and chips

Method Preheat oven to 220C. Working with 3 sheets of pastry, use a floured 10cm fish-shaped biscuit cutter to cut 8 fish out from each sheet. Place on baking paper-lined oven trays. Using a 5mm piping nozzle, cut eyes out of fish then press nozzle gently into pastry to form scales. Brush fish with beaten egg. Bake for 10-12 minutes or until puffed and golden. Cool. Meanwhile, cut remaining pastry sheets in 1/2 and brush with egg. Sprinkle 3 halves with 1/2 the parmesan then sandwich with remaining pastry halves. Brush top of sandwiched pastry with egg and sprinkle with remaining parmesan and paprika. Cut into 1cm strips. Place on baking paper-lined oven trays then bake for 12-15 minutes or until puffed and golden. Cool. Serve fish and chips in newspaper cones, lined with baking paper.