1 pack (usually about 500g) pack of puff
pastry
100g freshly grated parmesan (or some
other hard cheese)
Small jar of sundried tomoto paste
50g unsalted butter (melted)
Egg for egg wash
Preheat oven to 180C/350F/Gas 4.
Roll out pastry until it is about 30 cms (12 inches) by 45 cms (18 inches).
Brush pastry with melted butter.
Spread tomato paste over pastry then sprinkle cheddar cheese over.
Sprinkle half of the parmesan over the pastry.
Fold (top to bottom) the pastry. You should now have a pastry "sandwich" about 15 cms (6 inches) by 45 cms (18 inches) and press down reasonably firmly all over.
Brush with egg wash and sprinkle remainder of parmesan.
Cut the pastry (top to bottom) into strips about 1 cm wide. Twist each of the strips (2-3 times) and place on a parchment covered baking tray.
Cook for about 10 minutes until flaky and brown. Allow to cool on a rack (if you can wait).
The measurement for the cheese is an approximation. By all means use more or less (I often use more).
Cheddar may not work as well as Parmesan.
