Cheese and Rosemary Twists

Preheat the oven to 200˚C.

Whisk the egg and cream together and season. Combine the cheeses and set aside.

Roll the pastry out on a lightly floured bench to form a rectangle approx 60 cm long x 35 cm wide and brush generously with the egg mixture.

Generously scatter the pastry with ¾ of the cheese. Sprinkle the cheese with rosemary and sea salt and lightly press to help it stick to the pastry.

Cut into 3½ cm wide strips. Working with one strip at a time, pick up each end and twist each in the opposite direction several times then pinch the ends to stop it unravelling. Place on a lined baking sheet and repeat with the remaining strips. Brush with the remaining egg mixture and scatter with the rest of the cheese and rosemary, including any that has fallen off the twists when rolling.

Bake for 15 minutes or until the twists are crisp and golden. The pastry must be well cooked or it will be soft inside.

Serve warm or at room temperature as a snack or canapé. Makes 10-12

Enjoy these twists to start; followed by Braised Lamb with White WIne, Baby Onions and Mushrooms served with Baked Kumara with Roasted Garlic Butter. Enjoy a Pear and Chocolate Croissant Pudding to finish

Drink match: Liquorland Rosemary and Olive Martini