Baking, Baking Corner, Sides and Salads
Comments 5

Courgette and Chilli Cheese Twists

I’ve turned out some pretty killer courgette recipes this season if I do say so myself, we’ve had Piccante Courgetti, Sesame Fried Courgettes and Courgette Brownies. But this is by far my favourite. I think it’s all down to the Chilli and Apple Jam from the South Devon Chilli Farm, but I’m willing to be proved wrong – so if you knock these up with a different chilli jammy concoction I wanna hear about it!

These are basically a courgette take on your average cheese twist, and they come out so sweet they could probably pass for dessert. But they’re perfect with both a cup of tea and a glass of wine, so enjoy them however you please.

250g block puff pastry
4 heaped tsps apple and chilli jam (or chilli jam of your choice)
100g courgette, grated and drained of moisture
1 beaten egg (for glazing)
grana padano or parmesan to grate on top

  1. Pre-heat your oven to Gas Mark 7 (conversions here) then grease and line a couple of baking trays.
  2. Roll out the puff pastry block on a lightly floured surface to a rectangle that’s about half a centimetre thick. Don’t bother getting your ruler out, just judge it by eye – you want it pretty thin.
  3. Grab a pastry brush and really lightly brush some of that beaten egg over the pastry.
  4. Dollop the chilli jam over the pastry and gently smooth it out so that the whole surface is covered.
  5. Scatter the grated courgette over, then (quickly as you can to avoid losing the filling) fold in half.
  6. Using a sharp knife, cut the pastry into strips, you want 10 – but if you’re looking for bigger twists then reduce that number accordingly.
  7. To make ’em twisty, grab the bottom end of the strip whilst keeping one hand steady on the top end, and gently twist a few times. This is a knack, it took me a while to get the hang of it.
  8. Lay the twists out on your baking trays, sprinkle a little cheese on top then slide onto the top rack of your nice hot oven and bake for about 15 minutes until golden brown and looking crispy.
  9. Leave to cool slightly, devour warm. They’ll keep for a few days in an airtight situation.

Your track recommendation for this recipe comes from The Black Ghosts, and yes I first heard this track while watching Twlight, and yes maybe I watched Twilight again recently – but you’re here to make good food, not judge me on my guilty movie pleasures.

Thanks for reading x


  1. Pingback: 71 Zucchini recipes - Dietitian without Borders

  2. These look delicious!and a great way to use up some of my courgettes 🙂 can’t wait to try them! X

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