Ingredients
Rough puff pastry
Method
Cheesy pastry twists
1.Make rough puff pastry.
2.Preheat oven to 190°C/375°F. Line two large oven trays with baking paper.
3.Cut pastry in half crossways; roll out one half on a lightly floured sheet of baking paper into a 20cm x 30cm (8in x 12in) rectangle. Brush pastry lightly with egg and top with half the combined cheeses and seeds. Lightly roll over cheese with a rolling pin so it sticks to the pastry. Cut pastry lengthways into eight strips. Twist each strip several times. Place on trays.
4.Bake twists for 15 minutes or until puffed and golden brown. Transfer to a wire rack to cool.
5.Bake twists for 15 minutes or until puffed and golden brown. Transfer to a wire rack to cool.
6.Meanwhile, repeat with remaining pastry, egg, cheeses and seeds.
Rough puff pastry
7.Place flour and salt in a medium bowl. Rub in butter with your fingertips until almost combined but leaving small lumps of butter. Add the water; mix gently with a butter knife to a streaky dough. Roll dough on a lightly floured surface into a 20cm x 40cm (8in x 16in) rectangle, with the short side in front of you.
8.Fold dough into thirds by bringing the top third down over the middle third, then the bottom third up to cover the folded dough. Turn pastry a quarter turn to the right; wrap in plastic wrap.
9.Refrigerate for 20 minutes. Place the dough in the same position it was before refrigerating. Repeat rolling, folding and the quarter-turn, two more times. Refrigerate for 30 minutes.
Best made on day of serving
Pastry can be frozen up to 2 months; thaw in the fridge for a day before using.
It’s important to roll the pastry starting in the same position as it was before you wrapped it, as this forms the flaky layers.
Variation Brush one portion of rolled pastry with remaining half of egg combined with 1½ tablespoons wholegrain mustard. Press cheese lightly over mustard; cut and bake as directe
Note
