Cacio E Pepe Cheese Straws

Makes 12

INGREDIENTS:

1 sheet of all butter puff pastry

50g parmesan, finely grated

50g pecorino, finely grated

Freshly ground black pepper

Egg wash (1 egg and a splash of milk whisked together)

METHOD:

Pre-heat the oven to 180oC.

Roll out a sheet of puff pastry on a lightly floured surface and brush each side of the pastry sheet with the egg wash.

In a small bowl mix together the cheeses, and add lots of freshly ground black pepper. Sprinkle ¾ of the cheese over the sheet of pastry. Gently press the cheese and pepper into the pastry using your fingertips.

Using a sharp knife cut 12 even vertical strips. Holding each end, twist each strip of dough about 3-4 times, then pinch the ends to help it keep its shape. Place the twists on a baking tray, evenly spaced apart.

Sprinkle the remaining grated cheese on top, and also a sprinkle of sea salt.

Place the tray of cheese straws in a fridge for about 10 minutes before baking in the oven. The chilling will giving a lovely crispness once baked.

Place in the pre-heated oven and bake for 18-20 minutes.