Cheddar pastry twists

Method

• 1
  Combine grated parmesan and cheddar. Season. Place 1 sheet puff pastry on a baking paper lined baking tray. Brush with beaten egg. Sprinkle with half the parmesan mixture. Top with another sheet puff pastry. Press down firmly to secure. Brush pastry with egg. Sprinkle with remaining parmesan mixture. Cover with plastic wrap. Refrigerate 10 minutes or until firm.
• 2
  Cut pastry in half. Cut each half into 3cm-wide strips. Twist strips. Place on baking tray. Bake in a preheated 220°C/200°C fan-forced oven for 12 minutes or until golden and puffed. Cool. Serve with soup.