Cheese twists

4
30 minutes

Ingredients

  • puff pastry, leftover (about as big as a fist, when squished together)
  • 25g of mature cheddar, grated
  • 15g of Parmesan, grated
  • 1 1/2 tsp smoked paprika
  • 1 pinch of cayenne pepper
  • salt
  • pepper
  • plain flour, a little for dusting

Method

1
Preheat the oven to 200°C/gas mark 6
2
Roll the pastry into a rectangle, about the thickness of a £1 coin. Sprinkle over half the cheese and half the paprika. Fold the pastry in three, by bringing the furthest end towards you and then folding the nearest end over the top – just like folding a business letter
3
Turn the pastry so the seam is running up the right hand side, like an unopened book, and roll it out again into a rectangle. Repeat with the remaining cheese and paprika. Roll out for a final time and use a pizza wheel to cut ½ inch thick lengths of pastry
4
Cut these in half, so you have roughly 5cm long pieces. Twist them, egg wash and sprinkle with cayenne and salt and pepper
5
Place them on a baking sheet lined with parchment and bake for 8-10 minutes, or until the cheese straws are golden and puffed up. Eat hot or cold