Can make 28-35 straws
- 2 x 350g pack ready-rolled puff pastry
- 100g grated Parmesan Reggiano
- 125g grated Belton’s Red fox aged red Leicester
- Handful of Plain flour for dusting work surface
- Salt for garnish
heat oven to 220c/fan 200c/gas 7. Unroll a puff pastry, scatter over a couple of handfuls of grated Parmesan and Red fox, then place the other sheet of pastry over the top.
On a lightly floured surface, roll out to the thickness of a £1 coin. Cut into 15mm strips, grab both ends then twist the strips 4-5 times.
Lay on a baking sheet, and bake for 12 mins, or until golden. Once removed from the oven sprinkle in sea salt.
Leave to cool and serve with your favourite dip or enjoy them on their own.