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Line a baking sheet with baking parchment. Roll out the puff pastry on a lightly floured surface to a rectangle roughly the thickness of a 50p coin. Brush the surface with a thin coating of beaten egg. Mix the onion flakes, seeds and flaky sea salt, then scatter over the pastry, pressing gently to help them stick. Dust with a little flour to dry out any sticky areas.
Flip the pastry onto a floured sheet of baking parchment so the seedy topping is now underneath. Spread over the soft cheese, then scatter with the parmesan. Season with a little black pepper. Fold the pastry in half, like closing a book. Lightly roll the pastry just to help the two sides stick.
Use a sharp knife or pizza cutter to cut the pastry into long strips. Twist each strip a few times to make the classic cheese straw shape and lay on the baking tray, pressing the ends onto the tray to prevent them from unravelling in the oven. Chill for at least 20 mins. Will keep frozen for two months.
Heat the oven to 200C/180C fan/ gas 6 and bake for 20 mins. Bake for 25 mins from frozen. Leave to cool for a few minutes before serving alongside smoked salmon and capers, if you like, with a few lemon wedges to squeeze over the salmon.