Cheese Twists

Pre-heat the oven to 200°c (fan 180°c, gas mark 6). Lightly grease a baking tray.

For the pastry: place the flour in a large mixing bowl. Add the salt and butter and mix with a large knife, this is to coat the butter lumps.

Gradually pour the water into the flour and butter mixture.

Using a round edge knife bring the mixture together. The dough is very wet at this point. Place the dough onto a lightly floured work surface.

Roll the dough in one direction to form a rectangle approximately 30 x 20cm. Keep the edges straight and even.

Fold the top third down to the centre, then the bottom third up. Chill for 10 minutes. Remove from the fridge and with the folded edges to the sides roll the pastry out again in one direction to form a rectangle approximately 30 x 20cm. Keep edges straight and even. Fold as before, cover with cling film and chill for another 10 minutes. Repeat this process a further two times. After the last time chill the pastry for an hour.

To make the twists: Roll the pastry on a lightly floured surface to a rectangle about 35 x 25cm with the long side towards you.

Brush the pastry with beaten egg. Sprinkle liberally with grated Cheddar or Emmental, followed by the ground pepper and paprika.

Take your rolling pin and gently roll over the cheese so that it becomes slightly embedded in the pastry. Fold the pastry in half short end to short end so you get a cheese sandwich.

Brush both sides with egg and cut into 1cm strips lengthways. Twist and place on the baking tray. Sprinkle with the Parmesan and black pepper. Bake for 20 minutes or until golden brown.