175g sheet ready-rolled puff pastry (thawed if frozen)
plain flour, for dusting
50g cheddar (finely grated)
1 egg yolk beaten with 2 tsp water
coarse salt and freshly ground black pepper
Preheat the oven to 180°C (350°F/Gas 4).
To make the cheese straws, place the puff pastry on a lightly floured work surface and sprinkle over the Cheddar in an even layer.
Fold in half width ways to enclose the cheese layer completely and roll out again to its original size, using a little extra flour if necessary.
Brush all over with the beaten egg and place in the fridge for 15 minutes to rest.
Take the chilled cheese pastry and cut it into 10 cm/4 in lengths, each 1 cm/1/2 in wide. Hold the ends of each strip between your fingers and twist the ends in opposite directions.
Arrange the twisted strips on non-stick baking sheets and sprinkle a little salt over each one. Bake for 10 minutes or until crisp and golden brown, and then transfer to a wire rack and leave to cool. Serve warm or at room temperature.