Ingredients
- 425g pack Ready-Rolled Puff Pastry Sheets
- 225g Halloumi (grated)
- 1 teaspoon Dry Mint
- Flour for dusting
- 1 Egg (free-range) beaten
- Freshly ground black pepper
Method
Preheat the oven to 200’C (180’C fan). Line 2 baking trays with baking parchment.
In a mixing bowl, mix together the grated Halloumi and Dry Mint. (Keep a handful of Halloumi and Mint to the side).
Unroll one the pastry sheets onto a lightly floured surface, sprinkle half the grated Halloumi and dry mint over the pastry and season with freshly ground black pepper.
Fold the pastry in half and roll out to the original size. Cut into strips of 1cm wide and brush lightly with beaten egg. Twist them ¾ times. Repeat with the remaining pastry sheets.
Arrange the pastry twists on the baking trays and sprinkle with the remaining Halloumi. Bake in the oven for around 12-15mins until its puff up and golden brown.
Leave to cool completely before you serve. These can be stored in an airtight container for up to 48 hours… if you haven’t eaten them all by then!
