Home Recipes Avocado and tomato dip with cheese straws

Avocado and tomato dip with cheese straws

5 starsRating: 5 stars
(10 Ratings)
4-6Serves: 4-6 people
35minsTakes: 35mins
42-51pCosts: 42-51p per serving

To make the cheese straws, heat the oven to gas 6, 200˚C, fan 180˚C. Line 1 large or 2 medium-sized baking trays with baking parchment. Beat together the egg and milk in a small bowl. Unroll the pastry onto your work surface and brush over the egg and milk mixture. Scatter both of the cheeses over the top and press down lightly so they stick to the pastry.
Using a sharp knife, cut the pastry in half and then cut each half into strips about 1.5cm wide. Carefully twist each pastry strip and place onto the prepared baking trays. Scatter any cheese that falls off over the top. Place in the oven for about 10-12 minutes, until golden and puffed up. Remove from the oven and cool on the trays.
To make the dip, peel the avocado and remove the stone. Place in a bowl and mash with a fork. Add the mayonnaise and coriander along with the tomato and sweet-chilli sauce. Mix to combine and transfer to a bowl for serving, or keep in the fridge for up to 24 hours until needed.

Ingredients

For the cheese straws:
1 egg
1 tbsp milk
375g (12oz) pack ready-rolled puff pastry
50g (2oz) Parmesan, finely grated
100g (3½oz) Gruyère, finely grated

For the dip:
1 large ripe avocado
2 tbsp mayonnaise
1 tbsp chopped fresh coriander
1 tomato, roughly chopped
2 tbsp sweet chilli sauce

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