Cheese & mustard straws
- Preparation and cooking time
- Serves 28
The cheese straw is a versatile favourite. Add mustard and cayenne to give this entertaining staple a little kick
- STEP 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.
- STEP 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.
This canapé can be frozen for up to 3 months. If you're short on baking trays, then once the canapés are frozen solid, transfer them to freezer bags. Make sure they are well wrapped or sealed to preserve them properly. Label everything clearly to remind yourself what you've frozen.