Sea spag cheese straws

An awesome variation of the tradition cheese straw. The sea spag gives it that nutty extra dimension. This would do very well at cocktail parties and is fun to make with the kids!

Serves 6

20gr dried sea spaghetti
75gr butter
75gr plain flour
75gr mature cheddar, grated
3/4 teasp dry mustard
1/2 nori flakes
Lemon juice

Prepping the sea spag
Soak the sea spaghetti in cold water for 30 minutes to rehydrate, drain and place in bowl. Add lemon juice and mix until covered.

Marinate for 30 minutes to 1 hour

Place in a veggie steamer and steam until soft and has the texture of al dente spaghetti. This can take between 5-12 minutes depending on the thickness of the seaweed, so keep an eye on it. Remove from the steamer and pat dry with a kitchen towel or kitchen paper.

Prepping the pastry
Now, knead the butter, flour, cheese, mustard, and nori flakes and knead until they form a ball. Wrap the dough in cling film and refrigerate for 1 – 2 hours.

Baking the straws
Line two baking trays with butter/oil
Press and roll out the dough as thinly as possible into a rectangle of about 15 x 30 cm, 6″ x 12″
lay one strand of sea spag onto the edge of the dough and press it gently into the dough. Roll the sea spag over once so that is just about covered.
Cut the straw in half so you have two pieces of 7.5 cm. Then place these on the baking tray. Repeat this until all the dough is used up.

Place the baking trays with the straws on it in the freezer for 20-30 minutes and preheat the oven to a temperature of 190 degrees C/Gas 5/375 degrees F. Bake the straws for 10 minutes in the centre of the oven until golden brown, then take out of the oven and let them cool down for a minute or two and dig in!