This canapé can be frozen
for up to 3 months.
If you're short on baking trays, then
once the canapés are frozen solid, transfer
them to freezer bags.
Make sure they are well wrapped or
sealed to preserve them properly.
Label everything clearly to remind yourself
what you've frozen.
Cover half the shortcrust pastry sheet with grated cheddar, mustard powder and cayenne. Fold the pastry
over like a book and roll lightly with
a rolling pin to seal.
Cut into 1cm strips, then halve each
strip and twist 2-3 times. Place on a
baking tray lined with baking parchment,
cover with cling film and freeze. To
serve, brush with beaten egg and cook
at 200C/180C fan/gas 6 for 25-30 mins
or until golden and crisp.