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Lorraine's Bacon-Cheddar Straws

  • Level: Easy
  • Total: 1 hr 10 min (includes chilling time)
  • Active: 30 min
  • Yield: 14 cheese straws
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All-purpose flour, for dusting work surface

One 13-ounce package puff pastry 

1 tablespoon prepared English mustard

14 strips good-quality streaky bacon 

3 ounces mature Cheddar, grated 

1 free-range egg, lightly beaten 


  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. On a lightly floured work surface, roll the puff pastry into a large rectangle, 1/4-inch-thick.
  3. Rotate the pastry so that the longer side is facing you. Spread the mustard evenly over the pastry. Lay the bacon slices on the pastry, long side facing you, leaving a small gap in between each slice. Trim any messy edges that spill over the puff pastry, to neaten the rectangle into a straighter edge. Sprinkle the Cheddar over the bacon. Cut in between each slice to form individual pastry-bacon strips.
  4. Carefully twist each strip 4 or 5 times, so it looks like a curly straw. Place on the prepared baking sheet and brush with beaten egg. Chill in the fridge for 15 to 20 minutes.
  5. Remove the twists from the fridge and brush a second time with beaten egg. Bake until the pastry is well risen and golden-brown, 15 to 20 minutes. Set aside to cool.

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