These crispy yet buttery cheese straws can be cooked in advance and served warm.

Ingredients

• 100 grams aged cheddar, pecorino or parmesan cheese, finely grated
• 1 red chilli, deseeded and finely chopped
• 3 sheets pre-rolled puff pastry
• 1 egg beaten
• cumin seeds to sprinkle

Method

1. Toss the cheese and chilli together. Place one sheet of the pastry on a floured board and spinkle over ½ the cheese and chilli mixture. Repeat the layers and finish with a layer of pastry.
2. Roll firmly with a rolling pin to press the layers together. Fold the bottom third up and the top third down and give the pastry a quarter turn. Roll out again so that the pastry is longer than it is wide. Repeat the folding again and roll out to 0.5cm thickness.
3. Brush the top with beaten egg and sprinkle with cumin seeds. Using a floured long knife, cut the pastry into strips about 0.5cm wide. Twist the strips and place on a greased baking tray.
4. Fan bake at 200ºC for 10 minutes or until golden. Cool on a wire rack. Serve warm.