1 box frozen puff pastry (defrost in the fridge the night before you make this recipe; note that you will only need one 10 by 10 inch puff pastry piece but there are often two sheets inside a frozen box, so simply double the ingredients if you would like to make more)
flour for dusting
1 tbs water
1/2 cup freshly grated parmigiano reggiano
1/2 cup freshly grated halloumi
1 tsp dry mint
1 tbs finely chopped fresh chives
1 tsp chopped fresh thyme
salt and pepper to taste
1. Preheat the oven to 190C.
2. Roll out a piece of puff pastry on a lightly floured surface. Cut a piece of puff pastry to be 10 inches by 10 inches. (You will have two sheets of puff pastry in your package, so you can repeat this process with the second sheet but the measured ingredients above are for one 10 by 10 inch sheet).
3. Beat the egg with water in a small bowl to create an egg wash. Brush the surface of the puff pastry with it.
4. Mix the cheeses together. Sprinkle the puff pastry generously with the cheese mixture. (You may not need to use all of the cheese mixture.)
5. Sprinkle the chives, mint and thyme generously over the puff pastry. (You may not need to use all of the herbs.)
6. With a rolling pin (or your hands if you do not have one), lightly press the cheese and herb mixtures into the puff pastry.
7. With a sharp knife cut strips 1/2 inch thick, twist each piece and place on a baking try lined with baking paper. If you want the pastry to have that wonderful brown twists, then twist the puff pastry in a way where the flavouring is exposed (not hidden in the middle of the twist).
8. Bake for 12 to 15 minutes, until puffed and slightly browned. Let cool. Serve the same day or next with olives, chutney or on their own.