Mexican Cheese Twists

Ingredients

• 2 × 320 g packsready-rolled puff pastry
• 40 gmature cheddar cheese
• 1 packMexican tomato sauce from the Stand 'N' Stuff Extra Mild kit, or Old El Paso Mild Salsa

Instructions

1. 1

   Preheat the oven

   Preheat the oven to 220°C, or 200°C fan.

2. 2

   Line the trays

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

3. 3

   Lay out pastry

   Place one sheet of puff pastry on the work surface.

4. 4

   Spread the sauce

   Spread the tomato sauce evenly over the pastry sheet.

5. 5

   Add the cheese

   Finely grate 40 g of cheddar and sprinkle it evenly over the sauce.

6. 6

   Top with pastry

   Place the second pastry sheet on top. Press gently with a rolling pin, just enough to help the layers stick together; a little filling may squeeze out.

7. 7

   Cut into strips

   With a sharp knife, carefully cut the layered pastry into strips about 1 cm wide.

8. 8

   Twist the strips

   Hold one end of each strip and carefully twist the other end into a spiral. Place each twist on a prepared tray, leaving about 2 cm between them, and repeat with the remaining strips.

9. 9

   Bake until crisp

   Bake for 10–12 minutes, until the twists are golden brown and crisp.

10. 10

    Cool the twists

    Leave the twists on the trays for a couple of minutes, then transfer them to a cooling rack to cool completely.

What are Mexican cheese twists?

These are flaky pastry snacks filled with tomato sauce and cheddar, then cut into strips and twisted before baking. They take inspiration from Mexican-style flavours, but are an easy party bake rather than a traditional Mexican dish.

Two pastry sheets enclose the filling, giving each twist crisp, golden layers with a savoury centre. Mild sauce keeps the flavour approachable for a mixed crowd.

Nutrition and macros by portion

The nutrition label shows one serving as written: 120 calories, 0g protein, 11g carbs, 8g fat.

The puff pastry provides most of the carbohydrates and fat, while the cheddar contributes some fat and protein. Pair a serving with fresh vegetables or a salad for a more balanced plate.

Choosing the filling

Tomato sauce: Use the sauce from the specified mild kit or substitute the suggested mild salsa. Spread it in an even, thin layer so it does not collect in thick patches.

Cheddar: Mature cheddar gives the filling a savoury, tangy note. Finely grating the 40 g helps distribute it evenly across the pastry.

Sealing the pastry layers

Gentle pressure: Press the top sheet down with a rolling pin only enough to help the pastry hold together. Pressing too hard can push out more filling and squash the layers.

A little sauce squeezing out is not a problem. Cut the strips carefully with a sharp knife so they keep a reasonably even width.

Getting neat twists

Twist: Hold one end steady and turn the other end to form a spiral. If a strip feels difficult to handle, twist it carefully rather than pulling it, which can stretch or tear the pastry.

Spacing: Leave about 2 cm between twists on the baking sheets. They expand as they cook, so crowding can make them harder to bake evenly.

When they are ready

Bake at 220°C, or 200°C fan, for 10–12 minutes. Look for golden-brown colour and crisp pastry as the cues that they are done.

Let them sit on the trays for a couple of minutes before moving them to a rack. This brief pause makes the freshly baked twists easier to lift without losing their shape.

Serving for a party or picnic

Arrange the twists on a platter once they have cooled completely. They work well as a savoury finger food alongside fresh vegetables or other picnic snacks.

For a fuller spread, serve them with a bowl of salsa for dipping. Keep the dip separate until serving so the pastry stays crisp.

Recipe notes & tips

• Have the lined baking sheets ready before you start shaping the twists.
• Spread the sauce right across the pastry in a thin, even layer.
• Grate the cheddar finely so it is easier to distribute.
• Use a sharp knife to cut strips about 1 cm wide.
• Leave about 2 cm between the twists on the trays.
• Check the twists at 10 minutes and bake up to 12 minutes if needed.

Variations

• Use mild salsa: Swap in the suggested Old El Paso Mild Salsa for the kit sauce.
• Try a stronger cheddar: Use a more intensely flavoured mature cheddar for a sharper cheese note.
• Add a dip: Serve with extra mild salsa on the side.
• Make smaller twists: Cut narrower strips and keep a close eye on them as they bake.
• Serve with vegetables: Add sliced peppers, cucumber or carrot sticks to the platter.

Common mistakes to avoid

• Too much sauce: A thick layer can squeeze out as you press the pastry; spread it evenly and thinly.
• Pressing too hard: The layers can become squashed; use only gentle pressure with the rolling pin.
• Uneven strips: Different widths may bake at different rates; aim for strips about 1 cm wide.
• Loose twisting: Strips may unwind; hold one end firmly while turning the other into a spiral.
• Crowded trays: The twists need room to expand; leave about 2 cm between them.
• Moving them too soon: Fresh pastry can be delicate; leave the twists on the tray for a couple of minutes first.

How to store

Once completely cool, store the twists in an airtight container at room temperature and eat within 1–2 days for the best texture. If they soften, warm them briefly in an oven until crisp again.

Frequently asked questions