Cheesy pastry twists

Cheesy_Pastry_Twist_ Easy Food

Makes about 12

1 x 320g sheet of puff pastry, thawed
1½ tbsp Dijon mustard
2 tbsp fresh rosemary, finely chopped
50g extra mature Cheddar, grated
Salt and black pepper
1 egg, beaten

  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.

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