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Cheese & mustard straws

Cheese & mustard straws

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(2 ratings)

Prep: 10 mins Cook: 30 mins

Easy

Serves 28
The cheese straw is a versatile favourite. Add mustard and cayenne to give this entertaining staple a little kick

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal72
  • fat5g
  • saturates2g
  • carbs6g
  • sugars0g
  • fibre0g
  • protein2g
  • salt0.18g
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Ingredients

  • 375g sheet shortcrust pastry
  • 50g grated cheddar cheese

    Cheddar

    Ched-ah

    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • pinch mustard powder

    Mustard

    muss-tard

    A condiment made by mixing the ground seeds of the mustard plant with a combination of…

  • pinch cayenne pepper
  • 1 egg, beaten

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

Method

  1. Cover half the shortcrust pastry sheet with grated cheddar, mustard powder and cayenne. Fold the pastry over like a book and roll lightly with a rolling pin to seal.

  2. Cut into 1cm strips, then halve each strip and twist 2-3 times. Place on a baking tray lined with baking parchment, cover with cling film and freeze. To serve, brush with beaten egg and cook at 200C/180C fan/gas 6 for 25-30 mins or until golden and crisp.

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Comments (5)

glitter1007's picture

Disappointing - not a great cheese straw recipe. Not enough cheese, too much pastry.

atg123's picture
5

Have done these with Shortcrust and Puff Pastry. Both work well but the Puff pastry does lack some substance. Needs an extra mature chedder as mentioned before. Half a pinch of cayenne would probably be enough as well. Otherwise, lovely and so simple.

I think the freezing is part of the process.

jak-jak's picture

confused! this reads - to me! that freezing is part of the process?? do you then cook from frozen or can you just prepare and cook. Sorry that sounds silly but not made cheese straws before & catering for 65 at the weekend! I like the look of this recipe - thanks!

chilledchips's picture

Lovely with hot tomato & mixed pepper soup!

emmakanter68's picture
4

Just made these with my 8year old daughter. Fun, easy and quick to make. Next time I would however use a stronger cheese as the cheese flavour was a bit on the light side in my opinion

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