Quick cheese straws

Quick cheese straws

By
From
The Sunday Night Book
Makes
32 straws
Photographer
Patricia Niven

My first job as a chef was at the iconic Carved Angel in Dartmouth, working for the wonderful Joyce Molyneux. She has been the biggest inspiration throughout my cooking life, and continues to be: I still visit her a couple of times a year, and she will always have made a biscuit or something for us to have with our tea. At the Carved Angel, we served cheese straws and olives on arrival, and so one of the first jobs we learned was to make and roll endless numbers of the things, but they were so melt-in-the-mouth we soon forgave them their monotonous toil. I regularly make these quick ones with any pastry off-cuts, shortcrust or puff – or buy ready-rolled for extra ease, and to allow time to make some cocktails to go alongside! I use a dry-ish cheese like parmesan, because it packs more of a flavour punch, but do experiment. Ditto with the seeds that go on top: cumin adds a note of warm spiciness; caraway and onion a kind of sweet musky appeal; celery and dill a herby mellowness. Sesame and poppy are a constant, as they add texture and carry the other flavours. As these cheese straws freeze very well, making a bigger batch seems sensible…

Ingredients

Quantity Ingredient
400g shortcrust or puff pastry
flour, for dusting
1 scant tablespoon dijon mustard
80g freshly grated parmesan
1 egg, lightly beaten
generous pinch poppy seeds
generous pinch sesame seeds
your choice of cumin, caraway, onion, celery and dill seeds

Method

  1. Preheat the oven to 200°C and line a large baking sheet with baking paper.
  2. Dust your work surface with a little flour and roll out the pastry to a 1.5 mm thickness, or just lay it out if it is already rolled.
  3. Paint the whole sheet of pastry with the mustard and scatter all but a tablespoon of the parmesan on top. Fold the pastry in half and then roll it out again to double its length, so it’s 3 mm thick.
  4. Paint the whole lot with beaten egg, then cut into 1 cm wide strips. Arrange side by side on the baking sheet and sprinkle over the seeds – I prefer to concentrate the seeds around the middle of the straws as I think they look good like that. Scatter over the remaining cheese and bake for 10–12 minutes until crisp and golden. Eat as soon as cooled!
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again