Cheddar and cumin twists

These Cheddar and cumin twists add extra flavour and satisfaction to your soup.

Preheat oven to 220°C/200°C fan-forced. Line a large baking tray with baking paper.
Combine cumin seeds, pepper, parmesan and cheddar in a bowl. Place 1 sheet pastry on prepared tray. Brush with egg. Sprinkle with half the cumin mixture. Top with remaining pastry sheet. Press down firmly to secure. Brush pastry with egg. Sprinkle evenly with remaining cumin mixture. Cover. Refrigerate for 10 minutes or until pastry is firm.
Using a sharp knife, cut pastry in half. Cut each half into 3cm-wide strips. Twist strips. Place on prepared tray. Bake for 12 minutes or until browned and crisp. Transfer to a wire rack to cool. Serve.

Source

1 tsp cumin seeds

1/4 tsp cracked black pepper

1/2 cup finely grated parmesan cheese

2/3 cup grated vintage cheddar cheese

2 sheets frozen ready-rolled puff pastry, partially thawed

1 egg, lightly beaten

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