Lay out the puff pastry sheet. I kept mine on the paper when I rolled it out.
Spread over the mustard. Grind black pepper over the top. Omit this if you're not a pepper fan.
Spread over the cheese. Pat the cheese down gently so that it sticks to the mustard and doesn’t fall off once you start making the twists.
Slice the puff pastry. I made around 22 straws from 375g of pastry but could have easily made a few more if I sliced thinner.
Take each slice, twist several times and then place down on a baking sheet. I used pizza trays lined with baking tray liners, just for convenience and because they were going to need a clean anyway.
Once chilled wash the straws with a beaten egg. This will help them brown in the oven.