Name: Cheddar and cumin twists
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 1
Ingredients: 1 tsp cumin seeds; 1/4 tsp cracked black pepper; 125.00 ml finely grated parmesan cheese; 165.00 ml grated vintage cheddar cheese; 2 sheets frozen ready-rolled puff pastry, partially thawed; 1 egg, lightly beaten

Cheddar and cumin twists

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Prep Time:
30 minutes

Cook Time:
12 minutes

Total Time:
42 minutes

Elevate your soup with tasty Cheddar and cumin twists.

Ingredients:

1 tsp cumin seeds
1/4 tsp cracked black pepper
125.00 ml finely grated parmesan cheese
165.00 ml grated vintage cheddar cheese
2 sheets frozen ready-rolled puff pastry, partially thawed
1 egg, lightly beaten

Instructions:

Preheat the oven to 220°C/200°C fan-forced and line a large baking tray with baking paper.
Mix cumin seeds, pepper, Parmesan, and cheddar in a bowl. Lay one pastry sheet on a tray. Brush with egg and sprinkle with half of the cumin mixture. Add the second pastry sheet on top and press down gently. Brush with egg, sprinkle the remaining cumin mixture evenly, then refrigerate covered for 10 minutes until firm.
Cut the pastry in half with a sharp knife and then slice each half into 3cm-wide strips. Twist the strips and place them on a prepared tray. Bake for 12 minutes, or until golden brown and crispy. Let them cool on a wire rack before serving.

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