Cheese straws

Ingredients

250 g	Grated cheese (Main)
600 g	Ready rolled pastry
1	Egg, for eggwash
1 sprinkle	Cayenne pepper
1 pinch	Salt
1 pinch	Pepper
1 sprinkle	Caraway

Directions

1. Roll out the pastry into one large sheet and egg-wash it.
2. Mentally divide it into three lengthwise.
3. Place a third of the cheese into the centre third of the pastry and add a little cayenne, a pinch of salt, a grind of pepper and a sprinkle of caraway seeds and fold over one of the sides.
4. Heap just over half the remaining cheese on to the pastry you have just folded, and fold over the final flap of pastry to make a thick sandwich.
5. Roll this out to the same dimensions again and divide lengthwise into 12 equal strips (each one just over 1 inch wide by 9 inches long).
6. Twist each strip and hand roll on your table (taking care to keep the pasty twisted) until you have a straw about 12 inches long by about ¾ inch wide.
7. Transfer to a baking tray covered with baking parchment.
8. Repeat with each strip of pastry. They need to be placed on the tray so that there is a gap between each straw because they will puff up when cooking.
9. Egg-wash and sprinkle with remaining cheese, more cayenne (if you like), caraway seeds and salt. Chill for at least 30 minutes.
10. Cook in a hot 200 degC oven until golden.