A few weeks ago, Siobhan had her last day at my day job. Siobhan has been my Big Boss since I started work two years ago – my boss’s boss, basically. The team has moved and reshuffled and I’ve been promoted but Siobhan has always been there, telling me about the brilliant new YA novel she’s reading and showing me pictures on her phone of her adorable daughter and giving me support, advice and encouragement on how to become a better worker. She’s been good to me over these past two years. I owe a lot to her.
Usually when a colleague leaves, I make cake. I have a food blog, it’s kind of expected of me. But Siobhan doesn’t like cake, so what did I do instead? I made her chilli cheese twists.
These are fun to make. First you need puff pastry – feel free to buy some, but I have an excellent super-easy video tutorial here.
Roll it out into a long thin rectangle first of all. Take it as longer as you can, and then make it longer.
Then, sprinkle chopped chilli, herbs, black pepper and lots of cheese over half of it.
Fold over, then fold over again. Press the rolling pin into the sides to seal, then firmly roll it out again.
Slice into thin strips, and twist. Get the kids to help with this bit as they don’t have to be perfectly twisted in order to taste delicious.
Look how pretty they are!
Place on a tray lined with baking parchment, wash with egg and bake until puffed up and delicious.
You can make this kind of thing with kids, or spend a relaxing half an hour doing it on your own. Serve at a party, a leaving do, with dips as a starter for a dinner party, or just when you’re having a bad day.
I have no good photographs because they were devoured so quickly, which is always the sign of a good bake. If you make these, don’t forget to send me a photo on Facebook, or tweet/Instagram a photo and tag with @jimsyjampots or #shecookssheeats!
This post was sponsored VoucherBin.co.uk, but the views expressed are completely my own – and the recipe certainly is all mine!
- 1 portion puff pastry
- 1 large egg
- 100g strong cheddar
- 2 diced red chillis, deseeded
- 1 tsp finely chopped rosemary leaves
- 1 tsp salt
- Black pepper
- Roll out the puff pastry until it's a long, thin rectangle. Brush the surface of half of the pastry with the beaten egg, and sprinkle over the cheese, chillis, herbs and salt. Grate over some black pepper.
- Fold the pastry over itself so that the blank half of the pastry is over the covered half. Use a rolling pin to seal the edges, then fold over again and do the same.
- Roll out until your pastry is a long rectangle, and cut into long, thin strips
- Preheat the oven to 190C/Gas Mark 5, then twist each strip and lay on a baking tray lined with parchment, then chill in the fridge for 10-15 minutes.
- Bake for 10-15 minutes until the pastry is browned and puffed. Turn and bake for 2 minutes more. Serve at room temperature.