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Holiday Ideas

Holiday Ideas

TOMATO AND PARMESAN TWISTS

Try these using various fillings and cheeses, some sun dried tomato paste for dairy free lovers or a mixture of cheddar and gruyere for the cheese freaks.







400g block puff pastry

2tsp sun-dried tomato puree

2tbsp grated Parmesan cheese

2tbsp grated Gruyere cheese


Lightly sprinkle a clean work surface with flour. Using a rolling pin roll the pastry out until it is the thickness of a £1 coin. Using a sharp knife trim the edges to make a rectangle 34 x 24 cm. Cut the pastry in half to give two pieces 34 x 12cm. Spread the sun dried tomato puree in a thin layer over one piece of pastry and then sprinkle with the cheese. Place the other piece of pastry on top to make a pastry sandwich!

Cut the pastry sandwich crossways into 2cm wide strips. Pick up one strip and twist it round a couple of times. Place on a baking sheet lined with baking paper. Press down the ends. Repeat with the remaining pastry strips. Sprinkle with the grated Gruyere cheese and bake at 200°C for about 10min or until golden brown. Leave to cool before serving.

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