Snacks
British
BritishCheese Straws
Crisp, twisty cheese pastry straws for nibbling. The tiers run from ready-rolled puff with shop cheddar to all-butter rough puff with aged Gruyere and Parmesan.
Vegetarian
Nut-free
Ultimate version
Homemade all-butter rough puff with aged Gruyere, Parmesan and a poppy seed crust.
Per serving£1.85
Total cost£7.40
Time1 hr 3 min
Ingredients for 4
- Rough puff
- 250 g plain flour
- 200 g cold unsalted butter , cubed
- 120 ml ice-cold water
- ½ tsp fine salt
- Filling
- 90 g aged Gruyere , finely grated
- 50 g Parmesan , finely grated
- ½ tsp smoked paprika
- Finish
- 1 egg yolk , for glazing
- 2 tsp poppy seeds
- flaky sea salt , to taste
Method
- Rub the cubed butter roughly into the flour and salt, leaving large flakes, then bring together with the ice water.
- Roll into a rectangle and do three book folds, chilling between each, then rest 30 minutes.
- Roll the chilled pastry thin and brush with egg yolk.
- Scatter over the Gruyere, Parmesan and smoked paprika, fold, re-roll and cut into strips.
- Twist each strip, brush with yolk and sprinkle with poppy seeds and flaky salt.
- Chill for 15 minutes, then bake at 210C for 16 to 18 minutes until puffed and burnished.
- Cool on a rack so they stay shatteringly crisp.
Equipment
- rolling pin
- baking tray
- baking paper
- pastry brush
The three ways, side by side
Budget
Ready-rolled puff pastry brushed with egg and scattered with grated cheddar.
Better
Block puff brushed with mustard, mature cheddar and Parmesan.
Ultimate
Homemade all-butter rough puff with aged Gruyere, Parmesan and a poppy seed crust.
