Heat oil in a saucepan, add frozen Birds Eye Onions, brown sugar and gently cook for 10 minutes stirring occasionally until caramelised. Remove from heat and allow to cool.
Add John West Anchovy Fillets, basil, parsley and pine nuts to the onion mixture and spread over of one sheet of pastry to within 2cm of edge. Cover filling with remaining sheet of pastry and gently press together.
Spray top of pastry with oil and sprinkle with parmesan cheese and pepper.
Cut pastry square in half and then each half into 8 x 3cm lengths. Place pastry fingers on a greased baking tray and bake in a preheated oven at 220ºC for 15 minutes.
Allow to cool slightly on tray before serving. Store in a sealed airtight container in refrigerator for up to 3 days.