Poppy Seed Twists

Another item I made for Christmas 2004. Serve these Poppy Seed Twists as an appetizer on its own or with soup.



Ingredients:
1/2 cup plain flour
35g butter, chopped
2 tbsp iced water
1 tbsp poppy seeds
1 egg, beaten

Method:
Preheat oven to moderate 180C. Brush a 32 x 28 cm oven tray with melted butter or oil
1. Place flour in a medium mixing bowl. Make a well in the centre and add butter. Using two knives, cut butter in a crossing motion until reduced to very small pieces. Stir in the water with a knife and mix to a firm dough. Turn out onto a lightly floured surface, knead 1 minute or until smooth. Store, covered in plastic wrap, in refrigerator for 15 minutes.
2. In a slightly floured surface, roll pastry to a 24 x 16 cm rectangle. Sprinkle with poppy seeds, press them gently into the pastry with the back of a sthingy. Fold pastry into three layers and re-roll to a 30 x 12 cm rectangle. Cut crossways into 24 strips.
3. Hold a strip at each end, and twist ends in opposite directions. Place on prepared tray and brush lightly with beaten egg. Bake for 15 minutes or until golden. Cool on a wire rack.