75glow-moisture mozzarella, grated or cubed into very small pieces(or vegan alternative)
1smallred onionvery finely diced
1tbspfresh corianderfinely chopped
1tspgaram masalarecipe linked below
3/4tspred chilli flakes
2tspkalonji seeds(nigella seeds)
For the egg-free "eggwash":
2tbspwarm milk(any of your choice)
< 1/8tspground turmeric
In a bowl, mix together the cheese, onions, coriander, garam masala and chilli flakes.
Take your first chilled puff pastry sheet and set it out on a work surface lined with a sheet of baking parchment about the size of your tray. Top with the cheese mixture, leaving a 1cm gap at the edges of the pastry. Gently press the cheese into the pastry, taking care not to push it in too far. It just needs to be even.
Top with another sheet of puff pastry and press again gently to compact the cheese so it doesn't all fall out when you twist.
Use your fingers to press and seal all the edges closed. You can add a small amount of water to wet the pastry if you like but I don't always find this necessary.
Return the sealed pastry to the fridge for 10 minutes to chill again. If your pastry is still super cold, you can skip this step.
Cut the pastry into long rectangles about 5-6cm wide. Pop the twists on a large, flat baking tray on top of a sheet of baking parchment. My 320g sheets of puff pastry makes 6 large cheese twists.
Now take your first cheese twist and use both hands to hold either end. Twist both hands in opposite directions (one going clockwise and the other anti-clockwise) to form a twisted shape. Don't worry if any cheese falls out, just put it back in.
For the egg-free "eggwash":
Mix together the warm milk, turmeric and agave.
Brush with the eggless "eggwash" (turmeric, milk & agave combo) and sprinkle over some kalonji seeds. You can also use sesame seeds.
Bake the cheese twists in a pre-heated oven at 200°C/400°F for 20-25 minutes until golden all over. Serve hot.
Storage: Store in an airtight container in a cool place. Eat within 48 hours. To re-heat, pop the cheese twists in an oven preheated to 200C/400F for 3-4 minutes or in an air fryer at the same temperature for 2 minutes.
To freeze: Follow the recipe instructions up to the point before baking, arrange in a lined, freezer-safe container and freeze for up to 6 months. Bake straight from frozen and do not allow frozen cheese twists to thaw.
For a vegan version of these Indian Cheese Twists: Use a vegan brand of puff pastry (Jus Rol in the UK and Pepperidge Farm in the US) have vegan products available. Use your favourite plant-based blend of cheese. I recommend using at least one mozzarella-style cheese for added cheese pull action. There are tonnes of vegan cheese options on the market now. Most are made with nuts or coconut. Finally, replace the milk in the no-egg "eggwash" with any plant-based milk of your choice. Enjoy your vegan cheese twists!