The cheese straw is a versatile favourite. Add mustard and cayenne to give this entertaining staple a little kick
Ingredients
- 375g sheet shortcrust pastry
- 50g grated cheddar cheese
- pinch mustard powder
- pinch cayenne pepper
- 1 egg, beaten
Method
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Cover half the shortcrust pastry sheet with grated cheddar, mustard powder and cayenne. Fold the pastry over like a book and roll lightly with a rolling pin to seal.
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Cut into 1cm strips, then halve each strip and twist 2-3 times. Place on a baking tray lined with baking parchment, cover with cling film and freeze. To serve, brush with beaten egg and cook at 200C/180C fan/gas 6 for 25-30 mins or until golden and crisp.