Sometimes the simple things really are the best addition to any meal.. or lunchbox in this case!
This recipe was created in one of those moments when there were just a few little bits and bobs in the fridge and people needed feeding (funny how this is often the theme for my recipes!?)
These pastry straws are perfectly light, crispy and are perfect on the side of a soup, with a smooth veggie dip or just on their own too.
The recipe below is absolutely perfect for adapting to whatever you have hanging around your fridge.. you can easily make them sweet or savoury but (as usual) I would definitely advocate using veggies, herbs etc.
A few ideas for good ‘Pastry Flavour Fillers’
Houmous (flavoured Houmous works best)
Mashed carrots (with a pinch of ginger or chilli)
Herby Pesto with chopped Cashews
Dairy Free Cream Cheeze with A Squidge of Sundried Tomato Paste
As a general rule, anything that you want to use to flavour your pastry straws should be in a ‘paste-like’ form rather than being too runny, this just makes sure that the flavour stays inside your pastry twists and doesn’t run out all over your oven tray!
To make approx 8 Pastry Straws you will need:
1 Pack of Ready Rolled Puff Pastry (£1)
2 Heaped Tablespoons of Your Chosen Filling
A Little Dairy Free Milk
A Pinch of Cracked Black Pepper
How to do it
Follow the instructions for your puff pastry - Most will advise to allow to sit out of the fridge for 10 minutes to make your pastry easier to handle. Please note: This will very much depend on the temperature in your kitchen.. making pastry straws in a hot kitchen will not need any time at all for the pastry to soften.
Unroll your pastry sheet and place in front of you in the worktop in ‘portrait’ format (with the short sides at the top and bottom.)
Next, evenly spread your chosen filling on the top half of your rectangle of pastry before folding your sheet over to create a big pastry sandwich with your filling in the middle.
Now slice into 8 equally sized strips and lay on to a lined baking tray with space in between to allow the pastry to puff up when baking.
You can bake your straws like this, however they are so much better if you carefully twist each pastry strip (like the picture) and brush with a little dairy free milk followed by a little sprinkle of cracked black pepper before baking.
Bake in a hot 200°c oven for about 20 minutes (or until golden and puffed up.) Allow to cool a little before serving as to e filling will be scorching!
Store your straws in an airtight box and use within 3 days.