From the roll of filo pastry, use a pastry cutter to cut out discs approximately 10 cm in diameter and place them on a baking tray lined with parchment paper. Bake them in a static oven at 180°C for about 10–15 minutes or until they are lightly golden brown.
In the meantime, prepare the sauce by mixing the mayonnaise with the lemon, the Worcestershire sauce and the mustard. Dilute with milk and season with pepper.
Once the filo pastry discs have cooled, assemble the mille-feuille on a plate by alternating, twice, a layer of pastry, a slice of carne salata, a spoonful of sauce, some shavings of Parmesan cheese, and a garnish of microgreens. Finally, top with the third filo pastry disc.
