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Cheese Straws

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7 June 2016 BY Julie Biuso
SERVES: Makes 24

Cheese straws

Good with wine, good with beer, easy to eat, and delicious. What more do you want from a cheese straw?

I make these cheese straws with the scraps of pastry leftover from making Leek & Bacon Tartlets, but you could make a whole batch of the pastry and turn it all into cheese straws!

Method
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See Cheese pastry recipe for Leek & Bacon Tartlets here

Gently knead scraps of pastry together. Roll out on a lightly floured surface, or baking (parchment) paper and cut into strips. Transfer to a baking tray lined with paper (or on the paper you have used to roll out the pastry).

Cutting cheese straws

Cutting cheese straws

Cutting cheese straws

Cutting cheese straws

Brush strips of pastry with egg wash (beaten egg yolk and a splash of water) and sprinkle with raw sesame seeds. Bake for about 10 minutes, until golden. Cool and store airtight. Best eaten within 24 hours. The uncooked pastry strips can be frozen, quickly thawed, then baked.

Cheese straws

Cheese straws

 

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Leek & Bacon Tartlets
Mmmmm creamy leeks with bacon and mustard all stuffed into little rounds of cheesy pastry ...
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Shared Kitchen is an ongoing collaboration between longtime New Zealand food personality Julie Biuso and upstart food blogger Ilaria Biuso.

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