Cheese straw recipe

No picnic or party is complete without pastry and these crispy cheese straws are a classic

Makes approx. 24

• 500g packet puff pastry
• 100g gruyere, finely grated
• 2 tbsp sundried tomato and olive tapenade
• 100g parmesan, grated
• 1 egg, beaten

1. Preheat the oven to 200°C/gas mark 6. Divide the pastry into 4 pieces. On a lightly floured work surface roll one quarter out into a long rectangle, about 1mm thick.

2. Cut the pastry in 2 through the long side and cover one piece evenly with half the gruyere. Lay the other piece of pastry on top and roll gently to seal together.

3. Cut into long, thin strips about 2cm wide. Twist each strip and lay on a lightly floured baking sheet, pressing the ends onto the sheet to keep the twist in shape. Repeat with the next piece of pastry and the remaining gruyere.

4. Roll the remaining 2 pieces of pastry in the same way, then spread evenly with tapenade and scatter with parmesan. Roll gently to seal then twist in the same way and add to the tray.

5. Brush the pastry with beaten egg and bake for 10-12 minutes until golden brown. Cool slightly on a wire rack and eat straight away for best results.