Sham & Red Onion Twists


  • 1 pack of puff pastry (vegan-friendly)
  • Approx . 100g red onion chutney
  • Approx ½-3/4 Sham (or your favourite Honestly Tasty cheese of choice!)
  • Black olives
  • Fresh thyme
  • Sea salt & pepper
  • Olive oil – to brush


  • Heat the oven to 180c
  • Roll out your puff pastry and add to a large baking tray lined with paper.
  • Evenly spread over the red onion chutney, before adding very small pieces of chopped olives, Sham and the fresh thyme. Season with salt and pepper.
  • Cut your pastry into thin, vertical strips and then cut in half the other way. Top tip: make sure these strips are quite thin (we made ours a little too thick!) and that isn’t any large chunks of topping that will likely fall out when you twist them (again, we learnt the hard way!).
  • Next twist each straw on each side, trying to keep all the filling tucked in and attached to the pastry. This might get a little messy (especially if you overfilled like we did) but don’t worry – they will still taste delicious!
  • Once you’ve made all your twists, place them in the oven and cook for approx. 25 minutes (ours took 25minutes, however they were a little thicker than they should be!), or until each twist is golden brown and crisp on the outside and nicely cooked all the wat through
  • Serve with extra chutney – they taste best freshly baked but you can cover and chill and bake for another 5 minutes to re-heat