Puff pastry twists

Makes 12 100g chilled unsalted butter, plus extra for greasing 150g strong flour, plus extra for dusting 1 egg 45ml ice-cold water 2 tbsp yeast extract sea salt and black pepper

Make and chill the puff pastry using the amounts of butter, strong flour, salt, egg and ice-cold water listed.

Preheat the oven to 200°C/180°C fan/gas mark 6 and grease a large, flat oven tray. On a surface dusted with flour, roll the pastry out to a 24 x 30cm rectangle. Spread the pastry with the yeast extract, then sprinkle with black pepper. From the shortest side, using kitchen scissors, cut 2cm lengths to make 12 strips.

One at a time, transfer a strip to the prepared tray and twist from top to bottom. Repeat with all the strips, then bake for 10-15 mins until golden and risen. Allow to cool, then serve.