- 300g of puff pastry
- 1 egg, beaten
- 2tsp of truffle oil (this is optional)
- 80g of mature cheddar
- 80g of parmesan
- 1tbsp of fennel seeds/ 1tbsp of caraway seeds
- Plain flour for dusting
- Heat your oven to 180 degrees fan and line a baking tray with baking paper. Roll out the puff pastry until it’s 2-3mm thick on a slightly floured surface. You then cut it into a rectangle almost like the sizeof an A4 piece of paper. I just cut my scrappy bits off with a knife and a ruler.
- Add a little more flour to the surface if it feels like it’s starting to stick and lay the pastry on a flat surface. In a separate bowl, whisk 1 egg with 2tsp of truffle oil, salt and pepper. Use your hands to gently rub away any excess flour on the pastry that is facing upwards. Mix 80g of cheddar, and 60g of parmesan in a bowl.
- Brush the egg over one side of the pastry, work quickly as you don’t want to pastry to start cooking. Then gently press ½ load of the mixed cheese across the surface. Gently flip the pastry over gently and repeat the egg and cheese process.
- Cut the pastry width ways into 3 strips, roughly 3 cm wide each. Pick up a strip by each end, press one end down onto a flat surface and twist the other so your pastry starts to twist. You want it to look tightly twisted and packed in (it’ll expand loads in the oven). Do this with all the strips and set aside onto your prepared sheet of baking pepper. Scatter over fennel or caraway seeds- your choice!
- Put into an oven at 180 degrees fan on a tray, bake for20-25 mins. 5 minutes before finished cooking remove the tray and sprinkle over the 20g extra parmesan on top. When ready, the straws should be a beautiful light brown colour. Let them cool slightly before serving.