Caramelised onion cheese straws
A savoury pastry made with a touch of Tracklements' Caramelised Onion Marmalade.
Tools
Ingredients
Serving
280 g
very cold butter (salted) cut into cubes
120 g
very cold water
1/4 tsp
salt
260 g
plain flour
2 x 320 g
puff pastry
345 g
Tracklements Caramelised Onion Marmalade
3 tbsp
roughly chopped fresh thyme leaves
200 g
hard goat’s cheese, coarsely grated
100 g
parmesan (or vegan alternative)
Step by step
Using a food processor, fitted with the metal blade, add flour and salt to the bowl. Add 170g cold butter and pulse until a breadcrumb consistency is achieved (about 10 to 12 second pulses). Then add the remaining cold butter and pulse two or three times (no more) to combine. Add the cold water and pulse four or five times just until the dough comes together to form a ball (it’s really important not to over process).
On a lightly floured surfaced, place the dough and knead lightly approximately 10 times. Lightly flour the dough and a rolling pin and roll into a rectangle approximately 30 x 45cm.
Fold the corners of the dough into the centre, like an envelope, then fold in half (with the folded corners on the inside) and wrap in clingfilm. Pop in the fridge for 1-2 hours.
Heat the oven to 200°C/180°C fan/gas 6. Roll out the puffy pastry to 35cm x 23cm. Put the puff pastry on a baking sheet. Spread the pastry with the Caramelised Onion Marmalade, thyme and goat’s cheese.
With the long edge of the pastry facing you, cut in half vertically, then cut each half into 10 strips, working horizontally. Twist each straw (leaving them on the trays and paper). Grate over the parmesan, then bake for 15-20 mins or until golden and crisp.