Make cheese straws with the added flavours of sesame and poppy seeds, dried onion flakes and sea salt. They're excellent snacks to serve with cocktails

• Preparation and cooking time
  • Prep:25 minutes
  • Cook dinner:20 minutes
• Simple
• Makes 20

• Freezable

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Components

• 500g all-butter puff pastry
• plain flour, for dusting
• 1 egg, overwhelmed
• 1 tsp onion flakes
• 1 tbsp sesame seeds
• 1 tbsp poppy seeds
• 1 tsp flaky sea salt
• 125g smooth cheese
• 50g parmesan, grated
• smoked salmon, capers and lemon wedges, to serve (elective)

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Methodology

• STEP 1

  Line a baking sheet with baking parchment. Roll out the puff pastry on a evenly floured floor to a rectangle roughly the thickness of a 50p coin. Brush the floor with a skinny coating of overwhelmed egg. Combine the onion flakes, seeds and flaky sea salt, then scatter over the pastry, urgent gently to assist them stick. Mud with slightly flour to dry out any sticky areas.

• STEP 2

  Flip the pastry onto a floured sheet of baking parchment so the seedy topping is now beneath. Unfold over the smooth cheese, then scatter with the parmesan. Season with slightly black pepper. Fold the pastry in half, like closing a e-book. Flippantly roll the pastry simply to assist the 2 sides stick.

• STEP 3

  Use a pointy knife or pizza cutter to chop the pastry into lengthy strips. Twist every strip a number of instances to make the basic cheese straw form and lay on the baking tray, urgent the ends onto the tray to forestall them from unravelling within the oven. Chill for no less than 20 minutes. Will preserve frozen for 2 months.

• STEP 4

  Warmth the oven to 200C/180C fan/ gasoline 6 and bake for 20 minutes. Bake for 25 minutes from frozen. Depart to chill for a couple of minutes earlier than serving alongside smoked salmon and capers, in case you like, with a number of lemon wedges to squeeze over the salmon.