Pickle and cheese twists
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Makes 10
Everyone needs an emergency puff pastry recipe for unexpected hosting and these tangy pickle and cheese twists fit the bill perfectly. If you want to take things one step further, they pair brilliantly with a Chilli honey lemon fizz (see recipe tips).
Ingredients
- 100g/3½oz cream cheese
- 75g/2¾oz cheddar, grated
- 1 tsp Dijon mustard
- small handful fresh dill, finely chopped
- 4 dill pickles, finely chopped
- 320g pack ready-rolled puff pastry
- 1 free-range egg, lightly beaten, for brushing
- 1 tsp hot honey
- salt and freshly ground black pepper
Method
Preheat the oven to 200C/180C Fan/Gas 6.
Mix the cream cheese, cheddar, mustard, dill and pickles in a bowl. Season with salt and pepper.
Lay the pastry out on a baking tray. Lightly brush the pastry with some of the egg.
Spread the cream cheese mixture over half of the pastry. Fold the empty pastry half over the filled pastry and gently press down.
Cut the pastry into 10 even strips and twist each strip. Place back on the baking tray.
Brush the twists again with the egg and season with salt. Bake for 20–30 minutes until golden.
Drizzle with the hot honey and serve warm. These are great when served with Chilli honey lemon fizz (see recipe tips).
Recipe tips
These can be prepared ahead of time and reheated in the oven.
My chilli honey lemon fizz is a great match for these pastry twists. For 6 people, fill a large jug with the ice. Add the juice of 2 lemons, 2–3 tablespoons hot honey, 2 halved and sliced lemons and a pinch of chilli flakes. Pour over 1 litre/1¾ pint sparkling water and stir to combine. Serve immediately.
