Rosemary & Cheese Straws

1 packet Field Fare frozen puff pastry – thawed

2 egg yolks –  free range eggs

2 tspn Tracklements French Dijon or wholegrain mustard

3 tbspn roughly chopped fresh rosemary

100g mature cheddar cheese – finely grated

2 tbspn finely grated Grana Padano parmesan cheese

Cornish Sea Salt for sprinkling

 

Preheat oven to 200°C/400°F/Gas 6

Mix 1 egg yolk with mustard

Roll out pastry & prick with a fork. Brush the egg & mustard mixture over the pastry.

Sprinkle the rosemary & cheeses over the pastry & lightly press into the pastry.

Cut the pastry into 2cm wide strips. Twist the strips.

Space out each straw on prepared baking trays.  Beat the remaining egg yolk with 1 tspn water & brush over the twists.  Sprinkle with a little sea salt & rosemary. Bake for 12-15mins until golden.  Cool on wire racks. Store in an airtight tin.

 

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1 Comment (+add yours?)

  1. Trackback: Christmas Recipes « Lobbs Farm Shop

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