Chef Tom Hunt shares a recipe for transforming puff pastry offcuts into cheese straws filled with fermented vegetables like kimchi or sauerkraut, topped with cheddar or blue cheese and baked at 220C for about 20 minutes. The zero-waste snack can be made from pastry trimmings of any size or shape and stored in the refrigerator for up to three days.
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Chef Tom Hunt shares a recipe for transforming puff pastry offcuts into cheese straws filled with fermented vegetables like kimchi or sauerkraut, topped with cheddar or blue cheese and baked at 220C for about 20 minutes. The zero-waste snack can be made from pastry trimmings of any size or shape and stored in the refrigerator for up to three days.