Rough puff pastry

Puff pastry method

1. In a food processor, combine the flour, 50g cubed butter and salt. Pulse until the mixture reaches a sandy consistency. 
2. With the machine running on the lowest speed, slowly stream in the water as needed to form a soft dough. Tip the dough onto a lightly floured surface, and use your hands to bring together. 
3. Roll the dough into a rectangle until it reaches 1cm in thickness, with the short ends to your left and right. Grate half of the frozen butter onto two thirds of the dough, leaving the empty third to your right. 
4. Take the right hand side of the pastry, without the butter, and fold over the middle third. Next, take the left hand third and fold over the top of the first fold, as if you were folding a letter. 
5. Repeat steps 3 & 4 with the remaining butter. From this point, roll the pastry to a rectangle 1cm in thickness, fold then wrap in plastic wrap. Place in the fridge, and leave to rest for at least 30cm before using. 

1. Preheat your oven to 200 degrees celsius fan bake. Roll the premade puff pastry to a rectangle 1cm in thickness, then brush the surface with beaten egg. 
2. Sprinkle the paprika and rosemary over the surface, followed by the grated cheeses. Use your hands to press the cheese lightly into the pastry. 
3. Cut the pastry into strips 2-3cm wide, then twist one strip at a time and place onto a lined tray a few centimeters apart. Repeat with the remaining straws, then place into the oven and bake for 15-20 minutes or until golden brown and crisp. Enjoy or keep stored in an airtight container for up to 4 days.