Crispy, cheesy, and dangerously moreish. These golden twists are perfect for parties, snacking, or as a side to soups and stews. Use puff for a lighter, flakier bite or shortcrust for something sturdier.
Ingredients
- 1 sheet ready-rolled puff or shortcrust pastry (approx. 250–300g)
- 50g mature cheddar or red Leicester, finely grated
- 20g parmesan, finely grated
- Pinch of black pepper or paprika (optional)
Method
- Preheat the oven to 200°C (180°C fan) / 400°F / Gas 6. Line a baking tray with parchment paper.
- Unroll your pastry onto a lightly floured surface. If using a block, roll out to about 3mm thick.
- Sprinkle the grated cheeses evenly over the whole surface of the pastry. Add a little pepper or paprika, if using.
- Gently press the cheese into the pastry gently with a rolling pin to help it stick.
- Cut the sheet into strips — about 1.5–2cm wide and 10–15cm long.
- Take each strip, twist it at both ends in opposite directions, and lay it on the baking tray, spaced apart.
- Bake for 12–15 minutes, or until puffed and golden.
- Allow to cool slightly before serving. Best eaten warm, but they’ll keep in an airtight container for a couple of days.