- 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