These savoury bites are so moreish, especially when you make your own flaky pastry.

Makes 30-40


225g flour

1/4 tsp salt

175g butter

1 tsp lemon juice

cold water to mix into dough


3/4 c ground or finely grated parmesan

1 tsp curry powder

salt and pepper

1 egg

1 tsp water

In a bowl sift flour and salt. Chop in the butter using 2 knives. Slowly add lemon juice and enough water to mix into a stiff dough.

Roll out into a square to about 5mm thick. Fold the pastry by bringing in the side edges to the middle, then the top and bottom edges to the middle. Fold in half and press the edges together.

Give the pastry a half turn and roll out again, and repeat folding process. Wrap dough and chill in fridge for 1 hour.

Mix the parmesan and curry powder together in a small bowl.

Whisk the egg and water in another small bowl.

Preheat oven to 200C. Line 2 baking sheets with baking paper.

Roll out the pastry into a 30cm square, about 3-4mm thick. 

Brush over with egg wash the evenly sprinkle over the cheese mixture. Season with salt and pepper. 

Place a piece of cling film over the dough and gently roll the rolling pin over it to press in the filling.

Use a pastry cutter or knife to cut in half to make 2 rectangles. Cut each rectangle on the short side into strips of about 12mm thick.

Twist each strip 2 or 3 times, ending with the cheese side at the ends and place on your baking sheet about 2cm apart.

Bake one sheet at a time for 11-13 min until golden brown. Let cool on the sheet for about 10 min on a wire rack.

Best served on the same day. But they can be warmed up in the oven at 150C if you need.