zoom Rosemary & gruyere straws

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    Rosemary & gruyere straws

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    Rosemary & gruyere straws


    Plain flour, for dusting

    500g Jus-Rol Puff Pastry

    1 egg, beaten

    20g pack rosemary

    75g Gruyère, grated


    1. Preheat the oven to 220°C, gas mark 7. On a lightly floured work surface, roll out the puff pastry into a rectangle 30x60cm.Brush the pastry with the beaten egg, then scatter 50g of the grated cheese over half the pastry, leaving a 1cm border around the edge. Finely chop the leaves of half the rosemary and scatter over the cheese, then season with black pepper. Fold the other half of the pastry over to cover the cheese. Lightly roll to seal.

    2. Brush the surface with the beaten egg and scatter with the remaining grated cheese. Cut the rectangle into 16x2cm-wide strips, then twist the strips and place on 2 baking sheets. Scatter over the remaining rosemary stalks and bake in the oven for 10-12minutes until the straws are puffy and golden. Transfer to a cooling rack to cool slightly before serving warm.

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