Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 200C/fan 180C/gas 6. Unravel the pastry, keeping it on the paper it comes with. Brush all over with the beaten egg.
Scatter the cheese all over the egg-washed pastry, then add the paprika or cayenne with a good crack of black pepper and a pinch of salt. Flatten the cheese slightly with your palm to help it stick to the pastry.
Cut the pastry sheet into 2cm-thick strips, and spin each one a few times so they’re spiralled like a corkscrew. Transfer the baking sheet to a flat baking tray and spread out the straws evenly. Use any remaining egg wash to glaze any pastry that isn't covered in cheese. Bake for 15-20 minutes or until golden brown and well risen. Leave to cool for 10 minutes and serve warm, or cool completely and keep in an airtight container for three days.