Cheese Twists

I am a super lazy cook so love easy recipes. This one for a cheesey puff pastry twist is super easy, and I made it even better with the addition of some chaat from Shan Foods in the cheese mixture.

P.S. you can also use this puff pastry for pies and literally anything else you can think of!

Chaat cheesy puff pastry sticks


Pastry (these ingredients need to be exact)

  • 250g plain flour sifted
  • 1/2 tsp salt (1 tsp if using unsalted butter)
  • 250g slightly salted butter, chilled
  • 100ml cold water

Filling (these ingredients don’t need to be exact, you can alter as you wish)

  • Hard cheddar cheese (I used about 200g)
  • Paneer cheese (I used a pack of 225g)
  • Chaat masala from Shan Foods
  • Chilli flakes

Method for pastry

  • Sift the flour and salt into a bowl
  • Break up the chilled butter into small bits
  • Rub the butter into the flour. You want to mix it just a little so you’re still able to see bits of butter (this is essential for making the puff pastry rise)
  • Make a well and add 100ml cold water
  • Mix it and it should just come together. If it’s a little dry add some more water, but it shouldn’t be too moist either
  • Chill the dough for 20mins in the fridge
  • After chilling, roll it out in one direction (till it’s around 50cm long)
  • Then fold the top 1/3 down, and the bottom 1/3 up
  • Then turn it once 90 degrees
  • Roll it out again in one direction as before and fold again
  • Leave in the fridge for minimum 20 mins and after that it’s ready to use!

Method for filling

  • I mixed grated cheddar cheese with crumbled paneer cheese in a bowl (the amount yo use depends on how cheesey you want it)
  • I added chilli flakes and chaat powder to taste

Making the twists

  • It’s better to make the twists in quickly as you want to ensure the dough is still relatively cold when you put it in the oven. You could make them and then let them sit in the fridge but ain’t nobody got time for that
  • Roll out the dough till it’s around 2mm thick (but if you want it thicker you can also do it)
  • Press the cheese mixture into the dough
  • Cut strips (as thick as you want but I cut mine around 2cm wide)
  • Then twirl them as best as you can! If you’ve pressed the cheese mixture in well enough it shouldn’t fall out that much. Twisting the dough is probably the hardest part of this recipe
  • Put them in the oven on greaseproof paper at 180°C degrees for around 25 mins, until they are lightly browned


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