Autumn

Autumn

Winter

Winter

Summer

Summer

Holiday Ideas

Holiday Ideas

TOMATO AND PARMESAN TWISTS

Prep: 10 mins

Cook: 10 mins

Makes: 12

VG, VE


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.



Ingredients:

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 and 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.