* Parmesan-Pesto Cheese Straws

Cooking Time: 30 - 45 mins
Serves: 12

INGREDIENTS
1 x pack ready-made all butter puff pastry (approx. 375g)
plain flour, for dusting
2 rounded tblsp Sacla' Classic or Organic Basil Pesto
2 rounded tblsp Sacla' Sun-Dried Tomato Pesto
110g Cheddar, roughly grated
25g Parmesan, finely grated
1 egg yolk, beaten

INSTRUCTIONS
First of all dollop each pesto onto separate pieces of kitchen paper to soak up any excess oil.

Cut the pastry into quarters and on a lightly floured surface roll each one out to make approx. 16cm x 18cm rectangles. Spread 2 of the pastries with the basil pesto and the others with the tomato pesto, taking it right to the edges.
Next, sprinkle the Cheddar and the Parmesan over the pastries and lightly press down with your hand to make the cheeses stick to the pesto.

Cut the pastry into ½ cm wide strips - the mixture should make about 48 straws. Take each strip and twist each end in opposite directions until it is evenly twisted. Lay them well spaced apart on baking trays and then brush the plain part of the pastries with the beaten egg. Ideally leave to chill for 30 minutes, but if you can't wait, bake the straws in a pre-heated oven (190˚C, 375˚F, Gas Mark 5) for 8-10 minutes until crisp and golden
.