INGREDIENTS

• 2 tbsp. Sacla’ Classic Basil Pesto
• 2 tbsp. Sacla’ Sun-Dried Tomato Pesto
• 1 pack Jus-Rol Ready Rolled Puff Pastry (or any puff pastry)
• Plain flour for dusting
• 110g Cheddar, roughly grated
• 25g Parmesan, finely grated
• 1 yolk egg, beaten

INSTRUCTIONS

1. Preheat oven to 190°C/375°F/Gas mark 5
2. Dollop each different Sacla' Pesto onto separate pieces of kitchen paper to soak up excess oil
3. Cut pastry into quarters and roll each one out, on a lightly floured surface, to make approx 16cm x 18cm rectangles
4. Taking it right to the edges, spread 2 of the pastries with Sacla' Basil Pesto and the others with Sacla' Tomato Pesto
5. Sprinkle cheddar and Parmesan over the pastries and lightly press down to make the cheese stick to Sacla' Pesto
6. Cut pastry into 1/2cm wide strips (mixtures hould make about 48 straws)
7. Take a strip and twist each end in opposite directions until it is evenly twisted and repeat with all straws
8. Lay straws on baking trays and brush plain part of pastries with beaten egg. Ensure straws are spaced well apart as they will expand whilst cooking
9. If you have time, leave to chill for 30 minutes before baking Bake straws for 8-10 minutes until crisp and golden