Tomato Cheese Twists

Ingredients

• 1/2 jar Ballymaloe 100 Recipe Sauce
• 300g puff-pastry
• 150g grated cheddar
• 2 eggs, beaten

Method

1. Preheat the oven to 200C (180C fan). Prepare two baking trays by lining them with parchment paper.
2. Roll out the puff pastry on a lightly floured surface and spoon over a thin layer of the Ballymaloe 100 Recipe Sauce.
3. Sprinkle over the cheese, making sure it is spread out evenly. Using a rolling pin, gently press the cheese into the pastry.
4. Fold the pastry in half lengthwise, transfer it to a plate and place it in the fridge for 10 minutes.
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.
6. Gently brush the cheese twists with beaten egg.
7. Place the cheese twists in the oven and bake for 12-15 minutes, until golden and crisp.

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.