SENSATIONAL CHEESE STRAWS, quick & easy

Extra-ordinarily delicious Cheese Straws make great use of leftover cheese...

Sensational Cheese Straws 
'they were gone as the snow slides off a roof!!'

photo 14/8/1

You might think cheese straws are boring and a little old fashioned.

Well, this recipe will change your mind.

These were made for a group of veterans, who snaffled the straws so quickly they were gone in a flash.  It was a good thing the double layered straws were half their normal length.  

The cheese was a lovely white crumbly Lancashire which 67 bought on sale (on it's use-by-date) and tucked in the freezer - though any old hard cheese will do.    

Defrosted and crumbled, it was sandwiched between two layers of ready-made all-butter puff pastry instead of being scattered over a single layer.  

A thin layer of mustard, a good sprinkling of cayenne and an egg wash produced the fat crispy golden twists seen above.  

They will be very popular!

It's difficult to give a cost because it will depend on how much cheese you have and whether you are using:

•  one whole sheet of ready-rolled pastry (M&S) and folding it
•  2 sheets of M&S ready-rolled pastry 
•  two smaller sheets of frozen pastry (Waitrose) which will need defrosting overnight

Cost: min £2.50'ish plus whatever cheese you have to buy 

Makes: various depending on how much cheese and pastry you're using but the recipe is not ungenerous

Ingreds:

   about 140g/5oz - or up to double that amount depending on size and number of ready-made pastry- grated or crumbled hard cheese: cheddar OR red Leicester OR stilton OR fruit cheeses or a mixture
    Dijon mustard
    generous pinch cayenne

    1 egg yolk

    min 1 or 2 sheets all-butter puff pastry, ready-rolled or frozen & defrosted

    1 whole egg, beaten

Method:

1. Line a baking tray - or 2 - with greaseproof paper or a silicone mat
2. Roll out pastry; brush lightly with raw egg yolk to the edges; spread a very thin layer of Dijon mustard on top, leaving a border of an inch all round 
3. If only using one sheet of pastry, eyeball it and liberally scatter one side with cheese.  If using two sheets, scatter one sheet liberally with cheese to the edge of the mustard
4. Sprinkle cheese with cayenne to taste (about half to one teaspoon??)
5. if using only one sheet of pastry, fold over the other half of the pastry.  If using two sheets,  spread the second sheet of pastry on top of the first
6. Use a rolling pin to firmly press the two layers together; push any escaped bit of cheese neatly back between the two layers
7. Place in fridge half a hour or overnight
8. Preheat oven to 180c/fan170c/350f/gas 4
9. Bring pastry to room temperature; with a dry sharp knife, cut pastry into 3/4 inch/2cm wide fingers 
10. Press each down lightly with your fingers; twist into straw shapes; cut each into two equal-sized fingers
11. Place on baking tray; brush liberally with beaten egg (pref) or milk
12. Bake 10-15 mins or until golden brown
13. Cool slightly and serve OR cool completely and reheat in moderate oven 5 mins

This information has been compiled by B M Lee/ Bright Sun Enterprises and may not be reproduced without the author's written permission.