Parma ham, Parmesan and sun-dried tomato twists

Instructions

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