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Tasty Tuesday – Cheese Straws

Tasty Tuesday – Cheese Straws

I don’t know about you, but with summer coming on and lockdown lethargy hitting in, I’ve been making a lot of summer tarts, because they’re super quick and simple. They use up half a pack of puff pastry and then you leave the other half in the back of the fridge for some weeks, until you find it frozen and ruined, possibly growing green fur. Or is that just me?

However, it doesn’t have to be this way! Read on to find out a new way to reduce your food waste by knocking together some of these delicious treats…

This recipe is support duper simple and sooooo good to take on a day out on the hills or to the crag. Enjoy!

What You’ll Need

Ready-rolled puff pastry leftovers, preferably still rectangular

A large handful of grated cheese (I used Red Leicester)

Mustard or pickle

1 egg

Method

Preheat your oven to 180C.

On a floured surface, roll out your pastry into a rectangle, until it is about the width of a coin.

Use a sharp knife to chop the sheet in half.

Carefully spread one half of pastry with mustard or pickle (quantity to your taste) before topping with a generous sprinkling of cheese.

Sandwich on top the other sheet of pastry and push lightly with your fingers to join. At this stage, do not worry about cheese falling out.

Slice the pastry sandwich into lengths 1.5cm wide, then transfer them to a baking tray, lined with a sheet of greaseproof paper or reusable equivalent, leaving about a centimetre space between each piece. 

Once the strips are on the tray, carefully twist each end to create a cheese twist! Do this as many times as you feel aesthetically pleasing, it will differ for different sizes of pastry. Again, more cheese will fall out, don’t worry.

Beat the egg in a mug and use a pastry brush (or a regular paint brush if you aren’t that fancy) to brush the egg onto the visible pastry.

Collect together those stray bits of cheese (and grate some more if you fancy it) and scatter on top.

Season with salt and pepper and bake for 15 minutes until puffed up and golden. 

Transfer to a wire rack and try to resist eating them until cool.


How to Store

Store in an airtight container and don’t forget to pack them in your rucsac for your next local adventure!


Where to get more recipes…

You can see more of Caitlin’s recipes on Instagram as @Recipe_Adventurer.

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