Tom's Cheese Straws
If you have a spare block of rough puff pastry and need an idea of what to do with it, cheese straws are great crowd pleasing savoury treat. These can be made up in advance and sit in the freezer until you need them, once cooked due to the amount of cheese involved they don’t dry out as much other rough puff items.
Method
Pre heat your oven to 210c.
First mix the grated cheese with all the seasoning .
Roll the pastry out into a long rectangle to about 2-3mm thick.
Sprinkle just under half of the cheese mixture over half of the pastry and fold the cheese free half back over to cover the cheese.
Pat down to help the layers stick together, roll out again and sprinkle most of the leftover cheese over half of the rectangle again and fold as before.
Sprinkle the small amount of remaining cheese over the top, cover in parchment and lightly roll the cheese in to the pastry so that it sticks.
Pop the cheesy pastry into the fridge to rest for 10 minutes.
Remove from the fridge and portion into 1-2cm thick straws. Place the straws on a flat baking tray lined with parchment.
Place in the preheated oven for 10-15 until golden brown, be careful not to burn the cheese on the top layer as this will make them taste bitter (turn the oven down if necessary). Leave to cool for 10 minutes and enjoy! These are at their best whilst still warm.
Ingredients
250g rough puff pastry
100g grated strong cheddar such as Wookey Hole Cave Aged or Old Winchester
1 tbsp. English mustard powder
1 tsp cayenne pepper or paprika
Few drops of Worchester sauce (optional)
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