Makes about 12
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  1. Preheat the oven to 180˚C/160˚C fan/gas mark 4. Line a large baking tray with parchment paper.
  2. Unroll the sheet of pastry with a long side facing you. Spread a thin layer of mustard evenly over the right-hand half of the pastry.
  3. Scatter the rosemary and Cheddar over the mustard. Season with salt and black pepper.
  4. Fold the left half of the pastry over the filling. Gently roll over a rolling pin to stick the top and bottom together. Brush the top with beaten egg.
  5. Cut the pastry into 1cm strips using a pizza cutter or sharp knife.
  6. Twist each strips twice and place on the prepared baking tray, spaced a little apart.
  7. Bake for 20 minutes until golden brown. Allow to cool before serving.

Nutrition Facts

Per Serving: 173kcals, 12.1g fat (3.6g saturated), 12.5g carbs (0.3g sugars), 3.6g protein, 0.7g fibre, 0.106g sodium

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