Tomato and Cheese Pastry Twists
Crisp puff pastry twists spread with tomato and cheddar. Quick to make and the first thing to vanish.
- Time30 min
- LevelEasy
- Costabout £0.47 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 250kcal
- 32.6gcarbs
- 1gof which sugars
- 7.5gfat
- 3.1gsaturates
- 9.7gprotein
- 4.9gfibre
- 0.3gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan) and line two trays with baking paper.
- 2
Unroll the pastry and spread the tomato purée thinly over the whole sheet. Sprinkle with oregano and scatter the cheese over half of it.
- 3
Fold the empty half over the cheese and press down gently. Cut across into 12 strips, about 2 cm wide.
- 4
Pick up each strip at both ends and twist it 3 or 4 times, then lay on the tray, pressing the ends down.
- 5
Brush with the milk and bake for 12 to 15 minutes until puffed and deep golden.
13 min 30 s - 6
Cool for 5 minutes. Not for babies under 12 months, as pastry and cheese contain salt. For toddlers, snap into short pieces, as crisp pastry can break into hard shards.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
