1kilo of puff pastry
Lea & Perrins for drizzling onto the pastry
200g grated cheddar
200g grated parmesan
2g cayenne pepper
2g smoked paprika
6g salt
Mix all of the ingredients for the filling together
Roll the puff pastry into a rectangle about 5mm thick, then brush with egg wash and drizzle with Lea & Perrins.
Sprinkle with the cheese mix liberally and then fold the pastry over in half.
Re-roll the pastry out to the same size again, brush with more egg wash and sprinkle with more cheese then place in the freezer to chill.
To cut your pastry, measure 1/2” wide and then cut down about 6 inches in length.
Twist the ends until they meet in the middle and the straws are twisted the entire length.
Bake at 180c for approx 10-12 minutes until golden brown in colour and then remove from the oven and leave to cool.
1kilo of puff pastry
Lea & Perrins for drizzling onto the pastry
200g grated cheddar
200g grated parmesan
2g cayenne pepper
2g smoked paprika
6g salt
Mix all of the ingredients for the filling together
Roll the puff pastry into a rectangle about 5mm thick, then brush with egg wash and drizzle with Lea & Perrins.
Sprinkle with the cheese mix liberally and then fold the pastry over in half.
Re-roll the pastry out to the same size again, brush with more egg wash and sprinkle with more cheese then place in the freezer to chill.
To cut your pastry, measure 1/2” wide and then cut down about 6 inches in length.
Twist the ends until they meet in the middle and the straws are twisted the entire length.
Bake at 180c for approx 10-12 minutes until golden brown in colour and then remove from the oven and leave to cool.
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