For Class 49, Cheese Straws, this recipe must be followed

Ingredients

  • 250g Rough Puff Pastry
  • 100g Grated Strong Cheddar
  • 1 tbsp English Mustard Powder
  • 1 tsp Cayenne Pepper or Paprika
  • A few drops of Worcestershire Sauce

Preparation Method

  1. Preheat your oven to 210°C (fan oven: 190°C).
  2. In a bowl, mix the grated cheese with all the seasonings.
  3. Roll the pastry out into a long rectangle, about 2-3 mm thick.
  4. Sprinkle just under half of the cheese mixture over one half of the pastry. Fold the cheese-free half back over to cover the cheese.
  5. Pat down to help the layers stick together, then roll out again. Sprinkle most of the leftover cheese over half of the rectangle and fold as before.
  6. Sprinkle the small amount of remaining cheese over the top. Cover with parchment and lightly roll the cheese into the pastry to help it stick.
  7. Place the cheesy pastry in the fridge to rest for 10 minutes.
  8. Remove from the fridge and cut into 1-2 cm thick straws. Place the straws on a flat baking tray lined with parchment paper.
  9. Bake in the preheated oven for 10-15 minutes, or until golden brown. Be careful not to burn the cheese on the top layer, as this will make them taste bitter (turn the oven down if necessary).

 

These can, of course, be eaten warm but remember to leave six for the show!

 

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