500 g puff pastry
Cheese filling:
200 g grated mature cheddar
200 g grated parmesan
200 g grated gruyère
2 g cayenne pepper
2 g smoked paprika
8 g salt
Lea & Perrins for drizzling onto the pastry
1 egg + splash water (egg wash)
Mix the grated cheddar, parmesan, gruyère, cayenne, smoked paprika and salt together.
Roll the puff pastry to a rectangle about 3 mm thick. Brush lightly with egg wash and drizzle a little Lea & Perrins over the surface.
Sprinkle the mixed cheeses liberally across the pastry, then dust with the spice/seasoning mix.
Fold the pastry over onto itself, press down and re-roll to the same size. Brush with more egg wash, sprinkle more cheese and seasoning on top.
Place the pastry in the freezer to chill briefly (helps with clean twisting).
Remove, brush the top with egg yolk wash and dust again with the spices. Cut into 6″ (15 cm) lengths and ½” (1.2 cm) wide strips. Twist each strip along its length and press the ends together so they meet in the middle. Leave space between each straw on the tray.
Bake at 180°C for approx 10 minutes, until golden brown.
Remove from the oven and cool on a wire rack.
500 g puff pastry
Cheese filling:
200 g grated mature cheddar
200 g grated parmesan
200 g grated gruyère
2 g cayenne pepper
2 g smoked paprika
8 g salt
Lea & Perrins for drizzling onto the pastry
1 egg + splash water (egg wash)
Mix the grated cheddar, parmesan, gruyère, cayenne, smoked paprika and salt together.
Roll the puff pastry to a rectangle about 3 mm thick. Brush lightly with egg wash and drizzle a little Lea & Perrins over the surface.
Sprinkle the mixed cheeses liberally across the pastry, then dust with the spice/seasoning mix.
Fold the pastry over onto itself, press down and re-roll to the same size. Brush with more egg wash, sprinkle more cheese and seasoning on top.
Place the pastry in the freezer to chill briefly (helps with clean twisting).
Remove, brush the top with egg yolk wash and dust again with the spices. Cut into 6″ (15 cm) lengths and ½” (1.2 cm) wide strips. Twist each strip along its length and press the ends together so they meet in the middle. Leave space between each straw on the tray.
Bake at 180°C for approx 10 minutes, until golden brown.
Remove from the oven and cool on a wire rack.
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