Categories: December

Ingredients

• flour, for dusting
• 425g frozen puff pastry, thawed
• 15g unsalted butter, melted
• 4 anchovy fillets, washed and dried
• 1 tsp olive oil, plus extra to grease
• 2 tbsp chopped fresh flatleaf parsley
• 1 tsp poppy seeds
• 4 tsp sun-dried tomato paste
• 25g grated fresh Parmesan
• 1 free-range egg yolk, beaten with 1 tbsp cold water
• oil for greasing

Directions

1. Preheat the oven to 220˚C/fan 200˚C/gas 7. Lightly flour a rolling pin and roll out each piece of pastry on a floured work surface to a 28×30cm rectangle. Using a large sharp knife, carefully trim the edges of the pastry – this will help the straws cook evenly. Lightly brush the pastry with the butter and cut each piece of pastry into 2 rectangles.

2. Mash the anchovies with 1 teaspoon olive oil and spread over 1 pastry rectangle. Sprinkle over the chopped parsley. Sprinkle the second rectangle with the poppy seeds. Spread the remaining 2 pastry rectangles with the sun-dried tomato paste.

3. Sprinkle two-thirds of the cheese over all 4 rectangles. Fold each rectangle in half to make a square, and press down gently. Brush the pastry with the egg and sprinkle with the remaining cheese.

4. Cut each pastry square into 4 equal finger-sized pastry strips. Take 1 strip and holding each end, carefully stretch and twist the strip in opposite directions. Repeat for the remaining pastry strips. Place on to oiled baking sheets, spaced apart, and press the ends onto the sheets to stop them unwinding. Bake for 12-15 minutes, until crisp and golden.

5. Allow the straws to cool on the baking sheets for 5 minutes. Using a palette knife, carefully transfer the cheese straws to a serving plate.

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