Cheese & bacon straws

Ingredients:

• 250g plain flour
• 125g butter straight out of the fridge
• 150 ml ice cold water
• 2 rashers of smoked bacon
• 2 tablespoons strong cheese
• 2 tablespoons parmesan shavings
• 1 heaped teaspoon wholegrain mustard
• beaten egg

Method:

Put the flour in a bowl and grate the butter in to it stirring a few times. Make a well and pour in the iced water.

Using two knives cover the water with the flour mix and bring the mixture all together until it forms a ball. Add more water if necessary but don’t make it a wet pastry.

Without touching it scoop it up into a bag and put it in the fridge for at least 20 minutes.

Form the pastry into a sausage shape by gently patting it into shape with lightly floured hands. Then roll in one direction only making it into a rectangle.

Sprinkle with half the bacon bits and a tablespoon  of Parmesan shavings or something similar and  a sprinkling of grated cheese. Don’t add too much or when they cook they will be swimming in melted cheese.

Gently press into the pastry then fold a third of the pastry over to the centre then doing the same with the left hand third. Put this back into the bag and back into the fridge for another 20 minutes.

Roll out again into a rectangle and spread a heaped teaspoon of mustard over the pastry followed by the remainder bacon bits, parmesan shavings and the grated cheese, put back into the bag and again back in the fridge for another 20 minutes.

Roll once more into a rectangle and cut into 18 – 20 strips. Brush over with the beaten egg before twisting ech one.

Place the twists onto a lined baking tray  making sure they don’t touch and brush with the remaining egg. Put in the fridge for the last time for 20 minutes before baking in a preheated oven 180°

Place on some kitchen roll to remove excess grease and enjoy!!!