Stilton & Sticky Chilli Oil Pastry Straws with Lemongrass Mayo Dip
★★★★★ Rating

Stilton & Sticky Chilli Oil Pastry Straws with Lemongrass Mayo Dip

Elevate your snack game with these Stilton & Sticky Chilli Oil Pastry Straws. A quick, 30-minute appetizer featuring flaky puff pastry, bold blue cheese, and a zesty Lemongrass Mayo dip.
Dominique Woolf Dominique Woolf
FEEDS:
12
TAKES:
30

INGREDIENTS

  • 1 sheet ready-rolled puff pastry
  • 2 tbsp Woolf’s Kitchen Sticky Chilli Oil
  • 50g creamy blue cheese, crumbled
  • 25g grated Parmesan cheese
  • 1 tbsp sesame seeds
  • 1 egg, beaten (for egg wash)

For the Lemongrass Mayo Dip

  • 3 tbsp mayonnaise
  • 1 tsp Woolf’s Kitchen Lemongrass & Ginger Spice Paste
  • ½ tsp rice vinegar or lime juice

SHOP THE RECIPE

LEMONGRASS + GINGER SPICE PASTE
LEMONGRASS + GINGER SPICE PASTE
£5.00
STICKY CHILLI OIL
STICKY CHILLI OIL
£5.49

DIRECTIONS

  1. Preheat the oven to 180°C fan. Unroll the puff pastry on its baking paper.
  2. Spread the Sticky Chilli Oil evenly over one half of the pastry.
  3. Scatter the blue cheese across the same half, then fold the other half of pastry over the top.
  4. Press down lightly, then brush the top with beaten egg.
  5. Sprinkle with Parmesan and sesame seeds.
  6. Cut into strips about 2.5 cm wide, twist each a few times and arrange on a lined tray.
  7. Bake for 18–20 minutes until golden and crisp.
  8. Meanwhile, stir together the ingredients for the Lemongrass Mayo Dip until smooth.
  9. Serve the warm straws with the dip on the side.
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