Spread the tomato paste evenly on the front three quarters of each pastry sheet.
Lay half of the salami slices over each sheet and sprinkle with cheese.
Roll up tightly, wrap in plastic wrap and refrigerate for at least 2 hrs. Unwrap and slice each roll into 8 pieces (you can now freeze the pieces if you like and cook them as you need them).
Place each piece on a baking tray lined with baking paper, spaced at least 5 cm apart. Bake at 180°C for 15 mins then serve hot.