Cheese and pickle straws

An unusual twist on the usual cheese straws, these have the delicious addition of tangy pickle. Perfect for a picnic or party nibbles, along with our herby dip
Makes: 25
Prep time: 20 mins
Cooking time: 15 mins
Total time: 35 mins
Skill level: Easy peasy
Costs: Cheap as chips




    • 375g pack ready-rolled puff pastry sheet (we used Jus-Rol)


    • 4tbsp Branston Beetroot Pickle, finely chopped, or Tesco Caramelised Red Onion Relish


    • 125g (4oz) mature Cheddar cheese, grated


    • 1 medium egg, beaten (only half will be needed)


    • 1tbsp sesame seeds


For the dip:

    • 1 small red onion, peeled and roughly chopped


    • About 20g (¾oz) flat-leaf parsley leaves and stalks, roughly chopped


    • 1-2tsp small capers


    • 2tbsp olive oil


    • 2 baking trays, lined with Teflon






    1. Set the oven to gas mark 7 or 220°C. Roll the pastry out to a 40cm square. Spread the pickle or chutney over half the square, leaving a narrow border, and then sprinkle the cheese over. Fold the other half of the pastry over it and press down gently to seal.


    1. Brush pastry all over with beaten egg, then sprinkle with sesame seeds.


    1. Cut the pastry into 1.5cm wide strips (they will be about 20cm long) and twist them before placing on the lined baking sheets. Bake for 12-15 mins until golden and crispy. Put on a wire rack to cool.


    1. To make the dip: Put all the ingredients into a jug and whizz with a stick blender.



Nutritional information per portion



fat 7.0g saturates 3.0g calories 36(kcal)


This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.