Make to the end of stage 1, then freeze.
the twists can be baked from frozen, but
will need an extra 5 mins baking.
To make the pastry, put the flour, butter
and cayenne pepper into a food processor,
then whizz into fine breadcrumbs. sprinkle
the egg and water mixture onto the flour, then
pulse again until the mixture begins to come
together. tip the mixture onto a board and
gently squeeze the pastry until it begins to
come together in a ball, adding more water
if it feels dry.
Heat oven to 190C/fan 170C/gas 5. roll
the pastry into a large a4-sized rectangle,
roughly 20 x 30cm. Brush the sheet with
the beaten egg and cut in half widthways.
Sprinkle one half with the Parmesan and the
second half with poppy and caraway seeds.
lightly run the rolling pin across the top to
press the cheese and the seeds into the
pastry. Cut each half into 12-15 sticks. arrange
on a baking sheet and chill for 10 mins.
Bake for 8-10 mins until golden brown,
then cool for 5 mins before lifting onto a