2 hours ago
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After testing puff pastry for the Filter a few weeks ago, I had loads of trimmings left over, which reminded me of one of my favourite zero-waste recipes. Malfatti are biscuits made from pastry offcuts, which are seasoned, rolled in seeds and spices, baked and served with cheese. Determined to create something new with all my excess puff, I realised that it would be perfect for making misshapen cheese straws. Even if you have only a few offcuts, I implore you to top them with cheese and some sauerkraut or kimchi, then twist and bake alongside a tart or pie. They’re a brilliant little cheeky snack.
Cheese straw misfits
Whether or not you use the kimchi, which I love in a cheese straw for its kick and complexity, these are a fun and delicious way to save even one pastry trimming from the compost bin. The more misshapen the pastry, the better, because, once filled, twisted and baked, the odd shapes come into their own by caramelising into moreish, cheesy treats. If you don’t have any kimchi or sauerkraut, or need a more child-friendly option, try a little salty Marmite instead.
Puff pastry offcuts, any size or shape
Kimchi or sauerkraut, to taste (optional)
Grated cheddar or blue cheese, about 1–3 tsp per strip, plus extra for topping
Milk, or leftover egg wash, for glazing
Sesame seeds (optional)
Chilli flakes (optional)
Heat the oven to 220C (200C fan)/425F/gas 7, and line a baking tray. Lay out the puff pastry offcuts (don’t worry about their size or shape) in a single layer on a worktop or board, then spread a thin layer of kimchi or sauerkraut over half their total surface. Scatter over a little grated cheddar or crumbled blue cheese – you need only just enough to melt into the pastry layers. Fold each piece of pastry in half, press together, then twist and roll into rough, elongated shapes, so the ferment and cheese ripple through the layers.
Arrange the straws in a single layer on the lined tray, then brush lightly with milk or any leftover egg wash, but only if you’re glazing a pie or similar; there’s no need to crack an egg especially. Scatter over extra cheese, optional sesame seeds and/or a pinch of chilli flakes, then bake for about 20 minutes, until puffed up and deep golden brown. Enjoy warm, ideally, or on the same day; otherwise, they’ll keep in the fridge for up to three days.
