Cheesy rough puff twists

Last weekend, the pony made a shocking announcement – he wanted a cake-free week.

This put me into a bit of a panic as a weekend without baking just wouldn’t seem right, but after a quick think I realised it was a good chance to try something savoury for a change.

These cheesy twists are incredibly simple really, all you need is some puff pastry, cheese, and an egg. Using ready-made pastry would sort of defeat the point of wanting to bake something though, so I decided to have a go at making my own.

I followed this Gordon Ramsey recipe, as it sounded dead simple and didn’t need lots of chilling and re-rolling.

I was really pleased with how it turned out – not quite as many layers as shop-bought puff, but deliciously buttery and flaky – and I think the twists themselves definitely look as good as the ones you can buy!

I’ll certainly be using this recipe again the next time I need a quick pastry fix, and the twists went down well with the pony as an alternative to the usual sweet treats – result!

Cheesy rough puff twists

  • 300g rough puff pastry (half Gordon’s recipe)
  • 100g hard cheese , grated- I used Red Leicester which gave the twists a really nice colour
  • 1 beaten egg
  • 1tsp ground black pepper

Roll out the pastry on a floured work surface to a rectangle approximately 20cm wide x 50/60cm long.

Brush the top with the beaten egg, then sprinkle about 3/4 of the grated cheese all over the top. Cut the pastry lengthways into four slices, each about 2.5cm wide.

To roll the twists, begin by folding over the bottom left hand corner, bringing it over to be in line with the right hand side of the pastry strip. Fold the bottom of the strip over to the right again, at about a 120 degree angle. Keep folding the pastry over in the same direction – as you do this you’ll see the pattern of the twist forming. Try to leave a bit of a gap for the filling to show through the twist. This is my step-by-step photo guide, hopefully it will make sense!

Once you’ve folded all four twists, place on a baking sheet, brush with a little more egg, then sprinkle the black pepper and remaining cheese on top.

Bake at 200 degrees for 20-25 minutes, until puffed up, golden and bubbling. You can either eat them warm or leave to cool, up to you!

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