This is the final recipe I wrote for this book and I must say it was received amazingly well when the video went live – over 500K views in 24 hours! What I love about it is that it’s as Aussie as it gets, with a modern twist.
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Cheese and Vegemite Twisties
TIPS
These can be made the night before – just store in an airtight container in the pantry. They’ll keep for up to 2 days.
Gluten free
Choose a gluten-free frozen puff pastry.
Dairy free
Use a plant-based grated mozzarella and a butter- free puff pastry.
Metric
Ingredients
1
frozen puff pastry, just thawed and cut into four squares
237 ml
grated mozzarella
15 ml
Vegemite
15 ml
sesame seeds
1
egg, whisked
Ingredients
1 sheet
frozen puff pastry, just thawed and cut into four squares
1 cup
grated mozzarella
1 tablespoon
Vegemite
1 tablespoon
sesame seeds
1
egg, whisked
Directions
You can cook these twisties in an air fryer or the oven.
If cooking in the oven, preheat to 180°C.
Mark as complete
Smear a teaspoon of Vegemite onto each pastry square
Leaving a 1 cm clean border around the edge. Now evenly distribute the grated mozzarella among all four squares.
Mark as complete
Time to get rolling. All we need to do is roll up the pastry – but not too tightly – so that it looks like a fat snake.
Now grab one end with one hand and the other end with your other hand, and twist until you’re happy with the look. Be careful not to over-twist as the pastry can rip.
Mark as complete
Place the twists on a baking tray and brush with the egg wash.
Bake in the oven for 20 minutes, until golden and crisp. If using an air fryer, cook at 180°C for 12 minutes.
Mark as complete
Cool slightly before popping into the lunchbox.
Mark as complete
Nutrition per serving
| Amount per serving | |
|---|---|
| Calories | 591 |
| Fat | 39g |
| Carbohydrates | 39.1g |
| Protein | 18.7 g |