Gruyère Cheese Pipes

Method

On the eleventh day of Christmas, Stoves gave to me… Gruyère cheese pipes. These pastry straws are perfectly crisp, full of flavour and make for a great appetiser.

  1. Preheat the oven to 200°C and line a baking tray with parchment paper.
  2. On a lightly floured surface, roll out the puff pastry and brush evenly with the beaten egg.
  3. Next, spread the mustard evenly over the pastry.
  4. Scatter the cheese over the pastry then season with salt and pepper.
  5. Fold the pastry in half to form a long, thin rectangle and then roll it lightly until it is 3mm thick.
  6. Brush the remaining egg wash over the pastry and season again with salt and pepper.
  7. Cut the pastry into strips, approximately 1.5cm wide.
  8. Then one strip at each end and twist the pastry in opposite directions. Transfer to the baking tray.
  9. Repeat with the remaining pastry strips. Sprinkle the straws with poppy seeds.
  10. Bake in the oven for 12-15 minutes until the pastry is golden brown.
  11. Serve hot or cold, with napkins on hand for that flaky pastry!

 

Ingredients

Prep time: 15 Minutes

Cook time: 15 Minutes

Serves: 4

  • 320g all-butter puff pastry

  • 1 egg, lightly beaten

  • 2tsp wholegrain mustard

  • 100g Gruyère cheese, grated

  • Poppy seeds, to decorate

  • Sea salt, to taste

  • Cracked black pepper, to taste

  • Flour, for dusting