Indian Cheese Twists

2 x 320 g sheets ready-rolled puff pastry, cold
75 g mature Cheddar, grated
¼ tsp SIDS CRAZY SALT
75 g low-moisture mozzarella, grated
1 small red onion, very finely diced
1 tbsp fresh coriander, finely chopped
1 tsp garam masala
¾ tsp red chilli flakes
2 tsp kalonji seeds (nigella seeds)

In a bowl, mix together the cheese, SIDS CRAZY SALT, onions, coriander, garam masala and chilli flakes.
Take the first chilled puff pastry sheet and set it out on a work surface lined with a sheet of baking paper about the size of your tray. Top with the cheese mixture, leaving a 1 cm gap at the edges of the pastry. Gently press the cheese into the pastry, taking care not to push it in too far. It just needs to be even.
Top with another sheet of puff pastry and press again gently to compact the cheese so it doesn't all fall out when you twist.
Use your fingers to press and seal all the edges closed. (You can add a small amount of water to wet the pastry if you like, but I don't always find this necessary)
Return the sealed pastry to the fridge for 10 minutes to chill again. If the pastry is still super cold, you can skip this step.
Cut the pastry into long rectangles about 5-6 cm wide. Pop the twists on a large, flat baking tray on top of a sheet of baking paper.
Take the first cheese twist and use both hands to hold either end. Twist both hands in opposite directions (one going clockwise and the other anti-clockwise) to form a twisted shape. Don't worry if any cheese falls out, just put it back in.
Brush with eggwash and sprinkle over some nigella seeds. You can also use sesame seeds.
Bake the cheese twists in a pre-heated oven at 200°C for 20-25 minutes until golden all over. Serve hot.