Bastoncitos de hojaldre con bacon y queso

Ingredientes

• Oil for greasing (or greaseproof paper)
• Plain flour for dusting your worksurface
• 320 g pack ready rolled puff pastry (see note)
• 75 g mature cheddar cheese
• 2 tablespoons Dijon mustard (optional)
• 8 rashers (strips) streaky bacon
• 1 egg (beaten)

Preparación

1. 1

   Lightly grease a large baking tray with a little oil or line with greaseproof paper.

2. 2

   Lay out the ready rolled pastry on a floured surface, sprinkle the cheese all over the pastry and fold in half.

3. 3

   Roll out the pastry to roughly 25 x 40cm (10 x 16 inches). It should be wide enough to place 8 rashers of bacon side-by-side and just a little longer than 1 rasher of bacon in the other direction (see picture above).

4. 4

   Spread the pastry with the mustard and then lay out the bacon so the bacon is just touching but not overlapping.

5. 5

   Cut down between the bacon, so you have 8 strips, then twist each strip several times and place on the prepared baking tray.

6. 6

   Chill the twists for a minimum of 20 minutes in the fridge.

7. 7

   Just before you plan on cooking the cheese straws, heat your oven to 220C / 200C / gas mark 7 / 425F.

8. 8

   Remove the cheese straws from the fridge and brush with the beaten egg.

9. 9

   Cook for 25-30 minutes, or until golden on top and cooked all the way through.

10. 10

    Eat as soon as they are cool enough to hold.

11. 11

    Store any uneaten cheese straws in an airtight container in the fridge for up to 3 days. Reheat for 10 minutes at 220C / 200C / gas mark 7 / 425F or until piping hot all the way through.