Easy to create, and even easier to finish the plate
IT'S been another good month for foodies in Lincolnshire
At Sweet Heat Chilli we have an experimental kitchen every now and then, this month looks like we have two new sauces for all you chilli lovers so keep an eye out for them on our stall.
Here is a brilliant and easy snack or nibble, enjoy it with a cold beer or use them to dip into your favourite Sweet Heat Chilli jam.
The pastry is readily available in the local supermarket frozen or chilled.
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Chilli Cheese Straws
500g/1lb of puff pastry, thawed if frozen.
Plain/all purpose flour for dusting.
1 tablespoon Dijon mustard/ Sweet Heat Chilli Mustard.
2 tablespoons milk.
100g finely grated Gruyere cheese/a good mature cheddar.
1 egg beaten.
2 teaspoons black onion seeds/optional.
A generous pinch of sea salt.
1 pot of Sweet Heat Chilli Jam. We tried it with red onion.
Makes 16 to 20
1. Preheat oven to 200C (400F) Gas Mark 6
2. Divide the pastry in half. Dust the work surface with flour and roll out the dough into two identical sheets approximately 18cm/7inches wide, 36cm/ 14inches long and no more than 3mm/ 1/8inch thick.
3. Mix together the mustard and milk.
Brush the mixture over both sheets of dough, then spread the chilli jam evenly over just one sheet, a thin layer.
Sprinkle the grated cheese evenly on top of the chilli jam.
Now place the second sheet, mustard/milk side down, on top of the cheese and chilli jam filling and press down firmly, making sure the 2 sheets are well stuck together.
4. Brush the top of your pastry sandwich with the beaten egg and sprinkle the black onion seeds and sea salt evenly over the sandwich.
5. With a sharp knife cut the sandwich into strips about 1 to 1.5 cm wide.
6. Carefully twist the strips a couple of times so you get a spiral effect, then lay them on the prepared backing sheet.
The straws will spread quite a bit during cooking so make sure they are well spaced.
Bake in batches.
7. Bake in a pre heated oven for 12 to 15 minutes until they turn a lovely golden colour and feel crisp to touch (careful they will be hot).
8. Transfer to a wire rack and leave to cool.
My tip is to make sure the two sheets are really pressed together so the filling does not come out when twisting them.
We hope you enjoy these and try lots of different fillings.