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Ingredients
250 g puff pastry, 22 cm x 22 cm
150 g LANCEWOOD® Mature Cheddar, grated
Method
Line a baking sheet with baking paper. Preheat the oven to 200°C.
Sprinkle half the cheese on a surface approximately the same size as the sheet of pastry. Place the pastry on top of the sprinkled cheese. Sprinkle the remaining cheese on top of the pastry.
Roll the pastry out to approximately 24 cm x 30 cm in size. Cut into 3 cm x 15 cm strips.
Take hold of both ends and twist twice in opposite directions. Repeat until all the strips have been twisted.
Place on the prepared baking sheet and press down on both ends to secure. Place in freezer for 30 minutes.
Bake for 10 – 12 minutes until golden and puffed.
Variations:
Sprinkle any of the following on the pastry before adding the remaining cheese and rolling the pastry:
- Smoked Paprika, Cayenne Pepper, Powdered biltong, Sesame seeds, Dukkah, Mixed herbs, Coarse salt or Chilli flakes.
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