Smoked Salmon & Cheese Twists

Makes approx. 24 straws


  • 1 sheet puff pastry, thawed
  • 100g smoked salmon, finely chopped
  • 60g cheddar cheese grated (or use Gruyere or Parmesan)
  • 1/8 teaspoon parika
  • 1/8 teaspoon chilli powder
  • freshly ground black pepper


  1. Preheat oven to 220oC / gas mark 7.
  2.  Line two trays with greaseproof paper.
  3. Place puff pastry sheet onto a floured work surface and sprinkle with paprika, chilli powder and freshly ground black pepper. 
  4. Sprinkle the puff pastry with the smoked salmon and then the grated cheese. Gently roll over the top with a rolling pin, so the ingredients stick.
  5.  Cut the pastry into approx. 12 strips, then cut the sheet across the middle (horizontally), to create smaller straws.
  6. Carefully pick up each end of the pastry strip and twist in opposite directions. 
  7. Place twists onto prepared baking trays and then put in the fridge for 15 minutes. 
  8. After they have chilled, cook for 12-15 minutes until golden brown, turning the trays once, half way through cooking. 
  9. Let them cool on the baking tray before carefully removing.