Espirales de queso mexicanas

Ingredientes

• 2 x 320g pack ready rolled puff pastry
• 40 g mature cheddar cheese
• 1 pack Mexican tomato sauce from the Stand 'N' Stuff Extra Mild kit (you could also use Old El Paso Mild Salsa instead)

Preparación

1. 1

   Pre-heat your oven to 220ºC/200ºC fan.

2. 2

   Line a couple of baking sheets with greaseproof paper or a non-stick baking mat.

3. 3

   Lay out 1 sheet of puff pastry.

4. 4

   Spread the tomato sauce evenly over the puff pastry.

5. 5

   Finely grate the cheese (40g) and sprinkle it evenly across the puff pastry.

6. 6

   Place the 2nd sheet of puff pastry on top and gently press down with a rolling pin (not too hard, just enough to help hold everything together. Don't worry if a little filling squeezes out!).

7. 7

   Using a sharp knife, carefully slice the pastry into thin strips about 1 cm wide.

8. 8

   Take one strip and holding one end firmly, carefully twist the other end until it forms a spiral (like in the picture). Place it onto the baking tray and repeat until all of the strips are twisted - make sure you leave about a 2cm gap between the twists as they'll expand during cooking.

9. 9

   Place into the oven for 10-12 minutes until golden brown and crisp.

10. 10

    Remove from the oven and leave to cool on the tray of a couple of minutes before moving them to a cooling rack to cool completely.