Buffet

Spicy Cheese Straws

Method

On a floured work surface, roll your puff pastry to 30cm x 30cm.

Whisk your egg in a bowl and with a pastry brush, paint the top edge of the pastry and a further line down the centre of the pastry, left to right.

Take your grated cheddar and sprinkle it along the painted centre line. Now sprinkle worcester sauce along the line of cheese.

Now we are going to fold the pastry into three. Fold the edge nearest you over the top of the line of cheese and allow the top painted edge to fold on top. seal down with your rolling pin.

Allow the pastry to firm up in the fridge for 1 hour.

Pre-heat your oven to 180 degrees.

Remove the pastry from the fridge and on a chopping board with the pastries length, left to right, cut 1cm batons and place them on a non-stick baking tray, keeping them 1cm apart.

Place on the middle shelf of the oven and bake for 10 minutes or until lightly browned.

Plave on a wired tray to cool.

Ingredients

250g Puff Pastry
1 Egg
75g Grated Extra Mature Cheddar Cheese
Worcester Sauce

 

 

Total Cost: £1.33

Recipe makes 25 Straws

5p per Straw