Smoked salmon straws

Method

1 Preheat the oven to 190ºC (170ºC fan) mark 5. Flour a clean work surface, then roll out the pastry as thinly as possible into a 30.5 x 51cm (12 x 20in) rectangle. Position one of the long sides to face you and trim the edges to neaten. 

2 Mix together the cheeses, smoked salmon and cayenne pepper in a bowl and scatter over the upper half of the pastry, leaving a small border along the top. 
    
3 Brush the border with beaten egg yolk mixture and fold the lower half of the pastry over the top half to enclose the smoked salmon mixture. Season. Press down edges to seal, then lightly roll the pastry again.        
4 Cut vertically into strips about 2cm (¾in) thick. Holding each strip with both hands, twist five times. Lay on two non-stick baking sheets, pressing the ends together well so they don’t unravel when cooking.
    
5 Bake for 12–15min until golden. Cool on a wire rack, then serve with drinks – on their own or with a selection of nuts and olives.

Get ahead
Make the straws up to two days ahead and store in an airtight container.
To serve
Reheat on a baking sheet for 2–3min in an oven preheated to 220°C (200°C fan) mark 7.