It’s a Sunday evening and I can think of nothing more comforting than tucking into these cheesy, harissa-spiced twists. Reminiscent of the savoury baked goods you’d find in M&S, these flaky delights make for an extra special snack, taking no more than 10 minutes to prepare. You can swap the harissa for tomato puree drizzled with a touch of garlic oil and a light sprinkling of chili flakes, as a technically FODMAP friendly alternative. Or you can push the boat out and opt for some homemade gluten free pesto.
Makes 8 twists
A roll of pre-made gluten free puff pastry
1 tsp plain gluten free flour
3 tsp rose harissa
70g lactose free cheddar cheese, grated
- Preheat the oven to 180C (fan). Line a baking tray with parchment paper and put aside. Lightly dust a flat surface or chopping board with flour, and roll out the pre-made puff pastry so that it is half a cm thick.
- Evenly spread the rose harissa to give all of the pastry some colour. Sprinkle the grated cheese. Taking the long edge of the pastry, fold one half onto the other. Using the shorter length of the pastry, roughly slice it into eight soldiers. Roll each solider to stick the cut halves together, and gently twist to give a twirled effect.
- Place the twists onto the pre-lined tray and bake for 12 minutes until golden and crispy. Leave to cool for five minutes before serving.