Cheese and Chilli Straws

Cheese Straws – Easy Party Food

These little beauties are perfect paired with bubbles, and so quick and easy to make you’ll still have plenty of time to sort your outfit out! I prepared mine the night before and chilled them in the fridge overnight before I cut and baked them. So moreish you’ll wish you had made more, these ones are cheese and chilli straws and anchovy and garlic, but you can add whatever flavour you fancy next time I think i’ll try some olive tapenade.

Enjoy and Happy New Year , see you in 2015 xxx.

Cheese and Chilli Straws
Cheese and Chilli Straws

Ingredients:

Cheese and Chilli Straws

  • 100g finely grated mature Chedder cheese
  • 1 Tbsp of Djion mustard
  • 1/2 Tsp of chilli powder or cayenne pepper

Anchovy Straws 

50g anchovies in oil

1 clove of crushed garlic.

Pastry straws

500g puff pastry ( homemade or stop bought if in a rush and want something hassle free)

1 egg beaten for glaze

Method:

  1. Pre heat the oven to 180C or gas mark 4 and line a baking sheet with baking paper.
  2. Cut the puff pastry in half , then roll each half into a rectangle approx 50cm long and 20cm wide.
  3. Cheese and chilli straws : Spread the mustard over one half of the pastry and sprinkle with grated cheese and then sprinkle the hill powder onto the cheese.  Fold over the other side like a sandwich, press down and then chill in the fridge.
  4. Anchovy straws : Blitz anchovies in the  oil  they come in together with the crushed garlic in a food processor until smooth. Spread over one half of the pastry , fold over the other side as before and chill in the fridge until firm.
  5. Once the pastry has been chilled for awhile and is firm , egg wash the pastry , trim the edges and then cut into 1 cams strips and twist.
  6. Place straws onto the baking tray and bake for 15 – 20 mins until golden brown.

 

Cheese and Chili Straws ready for baking.
Cheese and Chilli Straws ready for baking.
 

2 Comments

  1. Happy New Year Bharvi!! This is so very tempting… Infact all the recipes you have been posting are simply superb!!!

     
  2. Hi Bee,

    Another winner, combining two of my favourite things to eat. I’ve never heard of “hill powder” though, so I looked it up on Google. Nothing came up, but the search results did include a link to somewhere called Powder Keg Diplomacy.

    As well as being something which I am sure would have been used by pirates, it looks like an interesting bar/restaurant. Knowing that you like to eat out as well as produce kitchen miracles of your own, I thought I would leave a comment about it, especially as they serve thrice-cooked chips! Now I’ve had twice cooked chips before but these guys have clearly taken it to another level.

    Anyway – here’s their website….www.powderkegdiplomacy.co.uk

    Happy New Year!
    Mark

    PS They also have Stokey Brown Ale from Pressure Drop – my mate Sam’s microbrewery! It is described as “malty and hoppy at the same time with a warm nut finish”, which is probably my favourite type of finish.

     

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