- 400g Magpie, frozen puff pastry (defrosted)
- 1 egg, beaten
- 1 cup grated cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/4 Tsp. cayenne pepper
- 3 sprigs of thyme, picked and chopped
- salt and pepper for seasoning
Preheat the oven to 200°c. Line a baking tray with baking paper
Unroll the pastry, cut the pastry in half down the middle. Brush the pastry with egg wash. Sprinkle cheese over half the pastry and top with cayenne pepper, chopped thyme and season with salt and pepper. Place the other half of the pastry egg side down onto the filling. Using a rolling pin, roll the top of the pastry to ensure the filling has stuck nicely.
Cut the pastry into 12 strips lengthways. Lift the pastry strip and twist, place onto the prepared baking tray. Allowing for a cm gap between each cheese straw.
Bake for 18- 20 minutes, or until golden brown, crisp and cooked through.
Serve and enjoy hot or cold.