Smoked Salmon & Cheese Twists
Makes approx. 24 straws
Ingredients
- 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
Method
- Preheat oven to 220oC / gas mark 7.
- Line two trays with greaseproof paper.
- Place puff pastry sheet onto a floured work surface and sprinkle with paprika, chilli powder and freshly ground black pepper.
- 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.
- Cut the pastry into approx. 12 strips, then cut the sheet across the middle (horizontally), to create smaller straws.
- Carefully pick up each end of the pastry strip and twist in opposite directions.
- Place twists onto prepared baking trays and then put in the fridge for 15 minutes.
- After they have chilled, cook for 12-15 minutes until golden brown, turning the trays once, half way through cooking.
- Let them cool on the baking tray before carefully removing.