This tried-and-true accompaniment to serve with drinks will keep for a few days in an airtight container, but is best eaten on the day.
200g puff pastry
1 egg (lightly beaten)
40g grated finely Parmesan
40g finely grated Cheddar
1/2 tsp ground paprika
Roll pastry to 3mm thickness and rest in fridge for 30 minutes. Brush pastry with beaten egg. Sprinkle half of both cheeses on top and sieve paprika over cheese.
Preheat oven to 215ºC.
Turn pastry over and repeat process.
With pastry cutter, or sharp knife dipped in flour, cut strips 1.5cm wide. The strip can now be twisted or left flat.
Place on a greased tray, pressing each end into baking tray to avoid shrinkage. Place in oven and bake 8-10 minutes until golden brown and crisp.
Cool Cheese Straws and store in airtight container.
If you wish, before serving, reheat straws in 150ºC oven for a few minutes.