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Triple cheese & mustard straws

Triple cheese & mustard straws

Few nibbles go down as well (or are as simple to make) as cheese straws, these made by Will Torrent. To make ahead, either chill or freeze, then bake when you want them.

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  • Makes16
  • CourseBuffet
  • Prepare15 mins
  • Cook30 mins
  • Total time45 mins
  • Plusoptional chilling

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  • Plain flour, for rolling
  • 2 x 320g packs Jus-Rol All Butter Puff Pastry Sheets
  • 4 tbsp Waitrose Duchy Organic Wholegrain Mustard With A Touch Of Honey
  • 75g Waitrose Duchy Organic Farmhouse Mature Cheddar, grated
  • 75g Waitrose Duchy Organic Gruyère, grated
  • 75g Waitrose Duchy Organic Parmigiano Reggiano, finely grated
  • 1 British Blacktail Free Range Medium Egg, beaten


  1. Preheat the oven to 220°C, gas mark 7. On a lightly floured surface, unroll 1 pack of pastry, then spread the mustard over it and scatter the cheeses on top, leaving a 2cm border around the edge.

  2. Top with the other sheet of unrolled pastry, then roll together with a rolling pin to gently seal. Brush the top with the beaten egg.

  3. Cut into 16 strips from 1 of the shorter edges, then twist into spirals. Place on 2 baking sheets. Cover and chill to firm, if needed. Bake 1 tray at a time for 12-15 minutes or until puffed and golden. Transfer to a cooling rack – they will crisp up further as they cool – and enjoy warm or cold.

Cook’s tip

225g Essential Mature Cheddar or a mix with Essential Parmesan would make great value-formoney and intensely cheesy cheese straws. Raw cheese straws can be chilled for up to 2 days, or frozen for up to 1 month. Freeze on the baking sheets until solid, then move to a box or bag and freeze until needed. Bake for 15-18 minutes.


Typical values per item when made using specific products in recipe


912kJ/ 219kcals



Saturated Fat












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