Blue cheese and pink peppercorn straws recipe

Blue cheese and pink peppercorn straws recipe - Telegraph
Blue cheese and pink peppercorn straws recipe - Telegraph

I love these ultra-light cheese straws and they're easy to make, too. Use your fingers to rub the pastry ingredients together and a grater to incorporate the chilled butter and cheese in the simplest way. Brushing the pastry with egg white halfway through the cooking time makes them a little less fragile, but you can leave this step out if you like.

Timings

Prep time: 20 minutes, plus chilling time

Cook time: 20 minutes

Makes

30

Ingredients

  • 100g plain flour

  • Pinch of chilli flakes

  • 60g cold butter

  • 80g stilton

  • 1 tbsp pink peppercorns

  • 1 egg

Method

  1. Mix the flour and chilli flakes together in a bowl. Grate in the butter (use the coarse side of a box grater) and mix it with the flour, rubbing in just very lightly. It will still be lumpy – that’s what you want. Grate in the stilton.

  2. Take half a tablespoonful of the pink peppercorns and roughly chop them or bash them with a pestle and mortar. Add to the bowl and mix everything through with your fingers. Separate the egg and add the yolk to the bowl, using a knife to mix it through. Reserve the egg white.

  3. Turn the lumpy, crumbly mixture onto a baking sheet lined with a large sheet of baking parchment. Bring it together into a mound and, with some baking parchment placed on top of it as it will be a bit sticky, press, shape and roll the dough into an oblong roughly about 30 x 13cm, and ½cm deep.

  4. If you’ve got time, fold the paper over the dough and chill it for at least an hour or up to a day (you can also freeze the dough for up to two months, well wrapped).

  5. Cut the chilled dough, still on the baking parchment, into 30 straws about 1cm wide. Spread out on the baking sheet.

  6. Bake at 180C/160C fan/gas mark 4 for 10 minutes. At this point you can whisk the egg white with a pinch of salt and lightly brush the straws with it, sprinkling on some more crushed pink peppercorns if you like. Bake for a further 10 minutes, until lightly coloured or to a darkness you like.

  7. Allow to cool for five minutes on the tray before carefully transferring to a rack to finish cooling. Store in an airtight box for up to two days.