Cheese and tomato straws

Cheese and tomato straws

From the kitchen of  JASONMER

servings |  20
estimated Points® per serving | 5

4 sheets of frozen puff pastry
100g Mature Cheddar cheese
2 cheese triangles
2 tablespoons of tomato puree

Cut the sheets of pastry into even sticks, enough to make 40. Roll the sheets out a bit if you need to.

Preheat the oven to 150 degrees C. Slice open each strip of pastry down the side, not in the top, and unfold them leaving the strips intact so you can fold them back over.

Score a line down the middle of each strip and gently force this apart to make a small trench.

Using the cheese triangles, fill the trenches in all the strips. Dont worry if it looks too little there is more cheese to come!

On top of the cheese trenches do the same with the tomato puree but this time make sure you leave about 1/2" at either end clean. Fold the top half of the straws over and seal as best you can.

Grate all the cheddar cheese onto a flat tray and spread evenly all over it.

Take the strips of pastry in turn and gently roll them in the cheese, making sure that all strips have some coating of cheese. The more even it is the better the overall result.

Before placing the strips on a greese proof paper lined baking tray, give each strip a twist. About a half twist is fine but why not have some with double or single twists!

Place in the oven for about 30 minutes or until the pastry has gone crispy and the cheese has started to go brown.

Remove from the oven and leave to cool slightly before eating.