Avocado and tomato dip with cheese straws recipe

170 ratings Rate
  • Serves 6
  • 30 mins to prepare and 15 mins to cook
  • 451 calories / serving
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  • 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 nonstick baking paper. 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

  • 1 egg
  • 1tbsp milk
  • 375g (12oz) pack ready-rolled puff pastry
  • 50g (2oz) Parmesan, finely grated
  • 100g (3½oz) Gruyère, finely grated
  • 1 large ready-to-eat avocado
  • 2tbsp mayonnaise
  • 2tbsp chopped fresh coriander
  • 1 tomato, roughly chopped
  • 2tbsp sweet chilli sauce
  • Energy 1875kj 451kcal 23%
  • Fat 32g 45%
  • Saturates 14g 70%
  • Sugars 4g 5%
  • Salt 1.2g 20%

of the reference intake
Carbohydrate 25.9g Protein 12.9g Fibre 1.4g


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