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The Guardian - UK
The Guardian - UK
Lifestyle
Tom Hunt

How to turn puff pastry offcuts into a brilliant cheesy snack – recipe

Tom Hunt
Tom Hunt's Puff pastry misfits – twisted pastry offcuts – filled here with kimchi, sauerkraut and cheddar.
Tom Hunt’s puff pastry cheese straw misfits, filled here with kimchi, sauerkraut and cheddar. Photograph: Tom Hunt/The Guardian.

After testing puff pastry for the Filter a few weeks ago, I had loads of trimmings left over, which reminded me of one of my favourite zero-waste recipes. Malfatti are biscuits made from pastry offcuts, which are seasoned, rolled in seeds and spices, baked and served with cheese. Determined to create something new with all my excess puff, I realised that it would be perfect for making misshapen cheese straws. Even if you have only a few offcuts, I implore you to top them with cheese and some sauerkraut or kimchi, then twist and bake alongside a tart or pie. They’re a brilliant little cheeky snack.

Cheese straw misfits

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