Tomato Cheese Twists
Method
Step 1
Preheat the oven to 200C (180C fan). Prepare two baking trays by lining them with parchment paper.
Step 2
Roll out the puff pastry on a lightly floured surface and spoon over a thin layer of the Ballymaloe 100 Recipe Sauce.
Step 3
Sprinkle over the cheese, making sure it is spread out evenly. Using a rolling pin, gently press the cheese into the pastry.
Step 4
Fold the pastry in half lengthwise, transfer it to a plate and place it in the fridge for 10 minutes.
Step 5
Once taken back out of the fridge, cut the pastry into 2cm-wide strips. Twist each strip several times to achieve a spiral shape. Place them on the baking tray, leaving some space between them.
Step 6
Gently brush the cheese twists with beaten egg.
Step 7
Place the cheese twists in the oven and bake for 12-15 minutes, until golden and crisp.
Chef's Tips
Enjoy your tomato cheese twists warm or at room temperature. They are ideal as a school lunch snack or as part of your next picnic spread.
Serving Suggestions & Notes
Add herbs for extra aroma: If you fancy a subtle Mediterranean flavour, sprinkle a little dried oregano, thyme or rosemary over the cheese layer before folding the pastry.|Make it smoky: For a smoky variation, scatter a small handful of cooked, finely diced bacon over the cheese before folding the pastry. Make sure the bacon is well drained and cooled before using to keep the twists crisp.