Preparation

• Preheat oven to 190°C/375°F/Gas mark 5
• Dollop each different Sacla’ Pesto onto separate pieces of kitchen paper to soak up excess oil
• Cut pastry into quarters and roll each one out, on a lightly floured surface, to make approx 16cm x 18cm rectangles
• Taking it right to the edges, spread 2 of the pastries with Sacla’ Basil Pesto and the others with Sacla’ Tomato Pesto
• Sprinkle cheddar and Parmesan over the pastries and lightly press down to make the cheese stick to Sacla’ Pesto
• Cut pastry into 1/2cm wide strips (mixtures hould make about 48 straws)
• Take a strip and twist each end in opposite directions until it is evenly twisted and repeat with all straws
• Lay straws on baking trays and brush plain part of pastries with beaten egg. Ensure straws are spaced well apart as they will expand whilst cooking
• If you have time, leave to chill for 30 minutes before baking
• Bake straws for 8-10 minutes until crisp and golden