Makes 16–20 125g cheddar cheese, grated 3 heaped tbsp Indian lime pickle, chopped Plain flour, for rolling 250g puff pastry 1 On a well-floured worktop, roll the pastry out into a 3mm thick rectangle. Sprinkle one third of the cheese over one half of the pastry rectangle. Fold the un-cheesed half over the cheesed half, and roll it back out to that 3mm thickness.
2 Repeat the whole process – sprinkle the second third of cheese, fold and roll out into a rectangle again.
3 This time, spread lime pickle all the way across the pastry with a knife, as thinly as you can, leaving a 1cm border. Sprinkle the last third of cheese over the top of the pickle. Fold in half, and then roll out to a thickness of about 5mm.
4 Cut the pastry into 2.5cm strips. These can be 12-20cm in length and can all be different. Lay the strips on a plate and rest them in the fridge for 20 minutes.
5 Preheat the oven to 200C/400F/
Gas 6 and line 2 baking trays. Twist the strips of pastry and space them out across the trays. If any cracks occur, don’t panic. The pastry will puff up and most mishaps will come out in the oven.
6 Bake for 16–18 minutes or until puffed up, crisp and golden brown. Leave them to firm up and cool down before serving.
Taken from Carbs by Laura Goodman (Quadrille, £15)