METHOD

1. Line a large baking tray with greaseproof paper.

2. Roll out the pastry on a lightly floured work surface into a large rectangle where the length of the pastry is roughly double its width, until approximately 5mm thick. Then, mix together the grated cheeses and evenly scatter approximately a third of the cheese over one half of the pastry along with a good pinch of salt and pepper. Now fold the other half of the pastry back over the scattered cheese like a book and then roll out with a rolling pin again, to approximately 5mm thick.

3. Lightly spread the mature cheddar spread all over the pastry and then evenly scatter ¾ of the poppy seeds followed by half of the remaining grated cheeses. Fold half of the pastry back on itself again like a book and gently press together. This does not need to be perfectly sealed at all.

4. Arrange the pastry so that the fold is facing away from you. Using a sharp knife, cut the pastry vertically into strips approximately 25mm thick. Twist each strip 4-5 times and arrange on the baking tray.

5. Chill the pastry in the fridge for 15-20mins.

6. Preheat the oven to 200 °C

7. Remove the pastry from the fridge and evenly brush with the egg wash. After that, sprinkle over the remaining grated cheese and poppy seeds and a pinch of salt and pepper.

8. Lastly, bake the cheese straws for 20-25 minutes or until the pastry is well risen and golden. Remove from the oven and allow to cool before devouring.