James Martin Cheese Straws

James Martin Cheese Straws are a classic savoury pastry snack made with buttery puff pastry and sharp cheese. They bake into crisp, flaky sticks with a rich cheesy flavour and a delicate golden crunch. Perfect for serving with drinks or alongside soups, they look impressive but are surprisingly easy to make. The whole recipe takes about 30 minutes from start to finish, making it ideal for quick entertaining.

Ingredients

For the Cheese Straws

• 1 sheet ready-rolled puff pastry
• 100g mature Cheddar cheese, finely grated
• 25g Parmesan cheese, finely grated
• 1 tsp English mustard powder
• 1 tsp paprika
• 1 egg, beaten
• Freshly ground black pepper

Optional Topping

• Extra grated Parmesan
• Sesame seeds or poppy seeds

How to Make James Martin Cheese Straws

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Line a large baking tray with baking parchment so the pastry does not stick while baking.
• Roll the pastry: Unroll the puff pastry onto a lightly floured surface. If needed, roll it slightly thinner to create an even rectangle.
• Add the filling: Sprinkle the grated Cheddar and Parmesan evenly over the pastry. Dust with mustard powder, paprika, and a little freshly ground black pepper.
• Fold and press: Fold the pastry sheet in half so the cheese is enclosed. Gently press down with a rolling pin to seal the layers and spread the filling.
• Cut the strips: Using a sharp knife or pizza cutter, slice the pastry into strips about 1cm wide.
• Twist the straws: Twist each strip a few times and place onto the lined baking tray, leaving a little space between each straw.
• Brush and top: Brush lightly with beaten egg and sprinkle with extra Parmesan or seeds if desired.
• Bake: Bake for 12 to 15 minutes until the cheese straws are puffed, crisp, and golden brown.
• Cool and serve: Allow the cheese straws to cool slightly on a wire rack before serving so they become extra crisp.

Tips for the Best Cheese Straws

How do I keep the pastry crisp?

Bake the straws until deeply golden and transfer them to a wire rack straight away. This allows steam to escape and keeps the pastry crisp.

Which cheese works best?

Mature Cheddar gives the strongest flavour. You can also mix in Gruyère or extra Parmesan for a deeper savoury taste.

Why are my cheese straws not twisting properly?

If the pastry becomes too soft, place it in the fridge for 10 minutes before twisting. Chilled pastry holds its shape better.

Can I add extra seasoning?

Yes, a pinch of cayenne pepper, smoked paprika, or dried herbs can add extra flavour to the pastry.

Serving Suggestions

• Serve warm as a savoury snack with drinks
• Pair with tomato soup or vegetable soup
• Add to a cheese board or party platter
• Serve alongside salads or light lunches

Storage

Room Temperature

Store the cheese straws in an airtight container for up to 2 days. Keep them in a cool, dry place to maintain crispness.

Refrigerator

They can be refrigerated for up to 4 days, although the pastry may soften slightly. Reheat briefly in the oven to restore crispness.

Freezing

Unbaked cheese straws can be frozen for up to 2 months. Bake directly from frozen, adding a few extra minutes to the cooking time.

Nutrition

• Calories: 180 kcal
• Carbohydrates: 12g
• Protein: 5g
• Fat: 13g
• Saturated Fat: 7g
• Sodium: 210mg

Nutrition values are approximate and may vary depending on ingredients used.

FAQs

James Martin Cheese Straws

Recipe by Milli RoseCourse: SnackCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Crisp, flaky James Martin Cheese Straws made with puff pastry and mature Cheddar. A quick and easy savoury snack perfect for parties, drinks, or serving with soup.

Ingredients

• 1 sheet ready-rolled puff pastry

• 100g mature Cheddar cheese, finely grated

• 25g Parmesan cheese, finely grated

• 1 tsp English mustard powder

• 1 tsp paprika

• 1 egg, beaten

• Freshly ground black pepper

Directions

• Preheat the oven to 200°C (180°C fan) and line a baking tray with parchment.
• Roll the puff pastry on a lightly floured surface into an even rectangle.
• Scatter Cheddar and Parmesan evenly over the pastry and sprinkle with mustard powder, paprika and black pepper.
• Fold the pastry in half and gently roll to seal the cheese inside.
• Cut into thin strips about 1cm wide using a sharp knife or pizza cutter.
• Twist each strip and place on the prepared tray.
• Brush lightly with beaten egg and sprinkle with extra Parmesan if desired.
• Bake for 12–15 minutes until puffed and golden brown.
• Cool slightly on a rack before serving.

Notes

• Use mature Cheddar for the best flavour.
• If pastry becomes soft while shaping, chill it briefly before baking.
• Serve warm or at room temperature for the best texture.