Cheese and pickle straws are a perfect way to tie together the classic British flavours of cheddar and pickle in a handy morsel that you can pass around at parties. They are an unusual twist on the original cheese straw recipe - delicious and easy to make - and are perfect for a picnic or party nibbles. We recommend making our herby dip to serve alongside the cheese and pickle straws.
- 375g pack ready-rolled puff pastry sheet (we used Jus-Rol)
- 4tbsp Branston Beetroot Pickle, finely chopped, or Tesco Caramelised Red Onion Relish
- 125g (4oz) mature Cheddar cheese, grated
- 1 medium egg, beaten (only half will be needed)
- 1tbsp sesame seeds
- For the dip
- 1 small red onion, peeled and roughly chopped
- About 20g (¾oz) flat-leaf parsley leaves and stalks, roughly chopped
- 1-2tsp small capers
- 2tbsp olive oil
- 2 baking trays, lined with Teflon
Set the oven to gas mark 7 or 220°C. Roll the pastry out to a 40cm square. Spread the pickle or chutney over half the square, leaving a narrow border, and then sprinkle the cheese over. Fold the other half of the pastry over it and press down gently to seal.
Brush pastry all over with beaten egg, then sprinkle with sesame seeds.
Cut the pastry into 1.5cm wide strips (they will be about 20cm long) and twist them before placing on the lined baking sheets. Bake for 12-15 mins until golden and crispy. Put on a wire rack to cool.
To make the dip: Put all the ingredients into a jug and whizz with a stick blender.