Cheese and chorizo twists
Improve your cheese straws with spicy manchego, chorizo and chilli. In 20 minutes your cheesy party canapés are covered. Try our other twists on twists in the tip below.
Preheat the oven to 220C/200C Fan/Gas 7.
Unroll the pastry onto a baking tray with the longest edge of the pastry facing you.
Scatter the manchego over the right-hand half of the pastry. Top the cheese with 10–12 slices of chorizo and sprinkle with chilli flakes. Fold over the remaining pastry and flatten with your hands.
Turn the pastry 45 degrees so it sits in the middle of the baking paper. Lightly roll with a rolling pin to seal.
Cut the pastry into 1cm/½in pieces and twist 4–5 times. Brush the twists with the beaten egg and bake in the oven for 15–20 minutes, or until risen and golden.
Remove from the oven and set aside to cool on a wire rack.
Or, for another twist
Spread 2 tablespoons of wholegrain mustard over the right-hand half of the pastry. Layer 10–12 slices of good-quality, smoked streaky bacon over the mustard. Scatter over 100g/3½oz grated gruyère cheese. Fold over the pastry and continue as above.
Or, for a vegetarian twist...
Place the jar of yeast extract in a bowl of boiling water for a couple of minutes. Spread 2 tablespoons over the right-hand half of the pastry. Scatter over 100g/3½oz grated mature cheddar. Fold over the pastry and continue as above.