Cheese and Chive Straws

Cheese straws are simple canapes perfect for those special occasions and family gatherings. This recipe adds a dash of dried chives to give a subtle herby and slightly peppery backnote. You can make the pastry from scratch or it is equally justified to cheat a little and use shop-bought. I think you may, however, be surprised at how therapeutic and rewarding making your own puff pastry can be.

Recipe - Makes 24

For the pastry:

• 200g plain flour
• 1/4 tsp salt
• 50g butter, diced
• 140ml cold water
• 150g butter, chilled

For the filling:

• 100g strong cheddar cheese, grated
• 75g parmesan cheese, grated
• 2 tsp dried chives
• Egg, beaten

Make the pastry by mixing the salt and flour in a bowl. Add the butter and rub in to rough breadcrumbs. Gradually pour in the water and bring to a soft dough. Wrap in clingfilm and chill for 1 hour. Meanwhile, place the block of butter in between two pieces of baking paper and bash to a large rectangle with a rolling pin so it is twice as long as it is high. Chill.

Remove the pastry dough from the fridge and place onto a lightly dusted work surface. Roll out to a rectangle the width of the shortest side of the butter block and three times as high. Remove the butter from the fridge and place over the bottom two thirds of the dough. Fold the top third down to cover it then the bottom third up to enclose the butter in between three layers of dough. Press the edges down to seal well. Wrap in clingfilm and chill for 30 minutes.

Take the pastry from the fridge and place on a lightly floured work surface with the shortest end parallel to you. Gently bash up and down the dough with a rolling pin to flatten without pushing the butter out, then roll to a rectangle four times as long as it is wide. Fold each of the short ends into the centre to meet then fold the whole thing in half like a book. Wrap in clingfilm and chill for 30 minutes. Repeat this rolling and folding three times more, chilling in between for 30 minutes and turning 90 degrees each time. Chill for a further 1 hour. 

Meanwhile mix the cheddar cheese, 50g parmesan cheese and chives in a bowl. Roll the pastry out to a large rectangle 20cm high and 5mm thick. Sprinkle the cheese over half then fold the other side over to cover. Press well.

Roll the dough out again to the same length as before. Trim off the edges then cut into 1cm strips. Brush with egg and sprinkle with parmesan cheese. Lift the strips one at a time onto a baking tray lined with baking paper, twisting twice before setting down. Place the baking tray in the fridge and chill for 15 minutes.

Preheat the oven to 220C. Once hot, bake the straws for 10-12 minutes or until browned, crisp and flaky. Remove and transfer to a wire rack to cool.