Remove the pits from olives, and combined with olive oil, chop finely in a food processor.
Mix the olives with almonds, pepper, basil, Vegeta Gourmet Stock Powder, grated parmesan cheese and milk.
Separate the pastry sheets and let them thaw out.
Spread each sheet with the prepared filling. (The filling should make roughly 3 pastry sheets). Roll 2 opposite sides towards the centre of the sheet and press lightly.
In a bowl, beat an egg and with it brush the top of each roll. If prefer sprinkle with parmesan cheese, as well.
Cut the rolls into 1, 5 – 2 cm thick and place on a floured oven proof tray.
Repeat the same process with the other pastry rolls.
Cook in the oven, at 210° C for about 15 minutes.
These rolls can be served hot or cold.
The filling can be prepared a day earlier and kept in the fridge.