Cheese and pickle straws recipe

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20 min


15 min

Nutrition per portion

Calories 36 kCal 2%
Fat 7g 10%
  -  Saturates 3g 15%

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.

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