You will need
1 cup (120 g) flour
½ t (2.5 ml) Ina Paarman’s Chilli & Garlic Seasoning
½ cup (125 g) cold butter, cut into cubes
1 cup (250 ml) grated mature Cheddar cheese
1 egg yolk (reserve white)
3 ½ T (52.5 ml) cold water, enough to make a pliable dough
1 x 125 g Ina Paarman’s Sun-dried Tomato Pesto
Method
Sift the dry ingredients together twice. Using a food processor or pastry cutter, cut in the butter, not too finely, the lumps must be still the size of small peas.
Toss in the cheese. Use the egg yolk and cold water to mix into a firm but pliable dough. Knead dough lightly, shape into a flat disk and rest for 30 minutes, wrapped in cling film.
Adjust the oven rack to the middle position and preheat the oven to 180°C.
Roll out pastry, about 2 mm thick.
Cut it into 1 cm wide strips. Recut strips into 8 cm lengths. Brush lightly with Tomato Pesto.
Twist the strips to form corkscrew shapes for cheese straws. Lay the cheese straws out on a baking sheet lined with baking paper.
Bake cheese straws for ±15 – 20 minutes until crisp and golden. Store in an airtight container.
