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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)

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