There’s nothing better than homemade cheese straws – you can use whatever cheese and mustard you fancy. You can even use a thin spread of sandwich pickle or tomato relish for a change – just make sure it’s a thin spread otherwise it will ooze out everywhere!
|320g||pack ready-rolled all-butter puff pastry|
|flour, for dusting|
|2 tsp||grain mustard|
|100g||Gruyère, or whatever cheese you have to hand, grated|
|sea salt and freshly ground black pepper, to taste|
Preheat the oven to 200°C/400°F/gas mark 6 and line a baking sheet with silicone paper.
Roll out the pastry on a lightly floured worksurface, then brush it first with the beaten egg, then with the grain mustard.
Scatter the cheese over the pastry, then season with salt and black pepper. Fold the pastry in half lengthways so that you have a long thin rectangle, then roll it lightly until it is 3mm thick again.
Brush with the rest of the egg then season with sea salt and black pepper.
Cut the pastry into strips 1.5cm wide, then take the ends of each one at a time in each hand and twist the pastry strip in opposite directions. Place onto the baking sheet.
Cook in the oven for 12–15 minutes or until golden brown. Serve hot or cold.