1

Preheat the oven to Gas Mark 6/200°C/fan oven 180°C. Spray 2 baking sheets with calorie-controlled cooking spray.

2

Sift the flour and salt into a large mixing bowl and add the cayenne pepper. Rub in the low fat spread with your fingertips until the mixture looks like fine crumbs. Stir in the sun-dried tomato puree, ham and cheese. Beat the egg yolk with 4 tablespoons chilled water, then add just enough to the mixture to make a soft, but not sticky dough. Wrap and chill for 10 minutes.

3

Roll out the dough on a lightly floured surface to a large oblong, about 25cm x 30cm. Trim the edges, then cut into strips, measuring about 25cm x 1.5cm. Place onto the prepared sheets, twisting each pastry strip. Gather the trimmings together, re-roll them and make more twists, until the pastry is used up, you should have 24 sticks.

4

Lightly brush the strips with any remaining egg mixture, then sprinkle with poppy seeds. Bake for 12-15 minutes until golden brown. Cool, then remove from the baking sheet. Store in an airtight tin for up to 2 weeks.

5

1 serving is 2 sticks