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.