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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 220C/425F/Gas 7. | 2. Divide the packet of puff pastry into four and use one portion at a time (popping the rest back in the fridge). | 3. On a lightly floured work surface, roll each portion to a rectangle measuring about 31cm x 21cm. | 4. Spread the pastry with the marmite and then sprinkle with a quarter of the grated cheese. | 5. Fold the pastry over lengthways and press firmly together. | 6. Cut about eight 1cm wide strips then cut each strip in half (so the straws aren’t too long) and twist. | 7. Arrange on baking sheets and chill for 10 minutes before cooking or freeze until ready to cook, then bake for 7-10 minutes, until golden brown and puffed up - the cheese will also have melted. | 8. Trim the ends of the straws and carefully stand in glasses for a spectacular way of serving the straws. | 9. Alternatively, freeze the uncooked straws in baking sheets lined with parchment and cook from frozen when your guests arrive - you may need to add a few minutes to the cooking time. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
puff pastry	1	lb		2531.0937	207.2957	33.5665	174.6364
flour				-	-	-	-
marmite	2	tablespoons		-	-	-	-
cheddar cheese	8	ounces	grated	399.1609	24.2898	30.4133	20.1395
sun tomato paste	2	tablespoons	sun-dried	-	-	-	-
gentleman relish	2	tablespoons		-	-	-	-
pesto sauce	2	tablespoons		131.67	3.1784	3.0964	11.844000000000001

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.