- 1 sheet pre-rolled all-butter puff pastry (thawed but still cold)
- 1 free-range egg, beaten
- Mature Cheddar cheese
- Salt and cayenne pepper
Preheat the oven to 220°C.
Place the pastry between sheets of baking paper. Roll until smooth. Remove the top sheet of paper and brush with beaten egg.
Lift (with the bottom sheet of paper) onto a baking sheet and remove the paper. Sprinkle generously with cheese. Cut the pastry into diagonal strips and dust with salt and cayenne pepper.
Bake for about 10 minutes until crisp and golden.
Cook’s note: Use Italian Parmesan as a substitute for the Cheddar.
Per serving: 1434.2 kJ, 10.7 g protein, 22.3 g fat, 47.9 g carbs.
This is a clever way with ready-to-use pastry.