So Christmas may be well and truly over (sad face), but there was one recipe that I couldn't stop cooking over the holiday and will continue to cook throughout the year. These cheese puff twists could not be easier to bake and they make a delicious (yet naughty) snack for your lunch boxes.
- 1 batch of home made puff pastry or 1 pack of shop brought puff pastry
- 300g of cheddar cheese
- 100g parmesan cheese
- 1 egg
- Black pepper
- 1 pack of pancetta cooked and cooled (optional)
1) The first thing your going to need to do is prep your ingredients. This means you need to grate both of the cheeses and put them in a bowl together. Crack your egg in a cup and give it a whisk until the yolk and white are combined and also roll your pastry out until it's approximately 5mm thick
2) Brush your egg over half of the pastry. Then sprinkle about 3/4 of your cheese (and pancetta if using) over this half of the pastry so that it is evenly distributed. Now fold the other half of the pastry on top of this.
3) To keep all that cheesy goodness inside, you should use a fork or your fingers like I did to press the edges together. Then cut your pastry into long strips approximately 3cm wide and then cut those strips in half.
4) Sprinkle the remaining cheese on top of your strips and then add a light sprinkle of pepper. Now twist each of your strips once to create that helix shape and then transfer them to a packing tray covered in baking parchment
5) Pop your twists in the oven on 180 degrees and cook them for approximately 10 minutes or until golden brown. Pop them on a cooling rack and hide a few. Because if your house is anything like mine, they will be gone in seconds!