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Cheese and Poppy Seed Straws

An easy cheat’s version that’s just as tasty!

Makes 24 cheese straws

Hands-on time: 25 minutes, plus cooling and chilling

Cooking time: about 20 minutes

Oil, to grease

Plain flour, to dust

500g pack all-butter puff pastry

125g (4oz) mature Cheddar cheese, grated

1 egg, beaten

Poppy or sesame seeds, to sprinkle

Per canapé 105 cals, 3g protein, 7g fat (5g saturates), 8g carbs (0g total sugars), 0g fibre

1. Preheat the oven to 200°C (180°C fan) mark 6. Lightly grease two large baking sheets.

2. Lightly flour a work surface and roll out the pastry to a rough 30.5 x 40.5cm (12 x 16in) rectangle. Sprinkle two-thirds of the Cheddar over one side of the pastry. Fold the pastry in half and roll briefly to stick the layers together. Re-roll the pastry into a 30.5 x 40.5cm (12 x 16in) rectangle. Trim the edges to neaten, then slice into quarters to make four smaller rectangles.

3. Cut each rectangle horizontally into six strips. Take one strip, brush it with beaten egg, sprinkle over some seeds, then twist and place on one of the prepared baking sheets. Repeat with the other strips, spacing them well apart. Chill for 20 minutes.

4. Sprinkle the remaining cheese over the strips, plus extra seeds, if needed.

5. Cook in the oven for 15–20 minutes until puffed up and golden. Transfer to a wire rack to cool slightly and serve warm or at room temperature.

GET AHEAD

Make up to 1 day ahead. Once cool, pack into an airtight container and store at room temperature. To serve, reheat in a single layer on two greased baking sheets in the oven, preheated to 200°C (180°C fan) mark 6, for 10 minutes.