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Gruyère & nigella seed twists
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200g No1 Le Crêt Gruyère AOP, coarsely grated
2 tsp English mustard powder
1 tbsp nigella seeds
320g sheet all-butter puff pastry
Plain flour, for dusting
1 British Blacktail Medium Free Range Egg, beaten with a pinch of salt
1. Preheat the oven to 200ºC, gas mark 6. Line 2 baking trays with greaseproof paper. In a small bowl, mix together the Gruyère, mustard powder and nigella seeds. Season and set aside.
2. Unroll the pastry on a floured surface and cut it in half. Brush the top side of one piece of the pastry with the beaten egg, sprinkle over half of the cheese mixture. Place the other sheet of pastry on top then brush the top side with more egg and sprinkle with the remaining cheese mixture. Lightly roll over the top with a rolling pin until about 0.5cm thick. Cut into about 10-12 strips.
3. Working one at a time, hold both ends of each strip and twist each end a few times in opposite directions, then place onto the lined tray. Bake for 18-20 minutes until golden and crisp. Allow to cool slightly before eating warm or cold.
Typical values per serving:
This recipe was first published in November 2019.