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.