A Puff Pastry Sheet (PPS) – again!

I really think I should give the PPS a rest after this recipe – but this is such an easy, emergency – “throw it together” snack or nibble. Who doesn't like cheese straws? Who makes them from scratch these days? This is a half way house!

You'll need a baking sheet lined with baking parchment.

Pre-heat oven 180fan/200c/Gas 6.

Puff Pastry Cheese Straws

1 puff pastry sheet - 320g - defrosted

1 egg, beaten

3 tbsp Tapenade

75g grated Parmesan

Unroll the puff pastry sheet and brush with beaten egg.

Spread the sheet with the tapenade.

Sprinkle with grated Parmesan.

Fold the sheet in half and press down – gently but firmly.

Cut into strips 2.5cm – ½” wide. You'll find a Chef's knife is the best piece of kit and take your time otherwise the pastry and filling will stick to the knife.

Twist in opposite directions and place the twists on a lined baking sheet, gluing the ends of the twists down firmly. Brush with beaten egg.

Bake for 15 minutes – you may need another 2/3 minutes depending on your oven.

You can make this as quick and easy as you like – you can buy your tapenade ready-made. Tapenade isn't difficult to make if you have time and the inclination :

Tapenade

290g black olives – 160g drained weight

(most supermarkets have pitted, sliced black olives in various sized jars)

1 tbsp capers

50ml olive oil

1 tbsp lemon juice

2 anchovy fillets

Blitz in a small processor until the tapenade is spreadable.

You can buy ready-made black olive tapenade – 130g - £2 – obtainable from Marks and Spencer which may sound expensive but it's a great product – smells and tastes divine.

Here come the helpful photos!