Starters - Chive and Onion Twists (Flutes) Easy and fast. Makes 12 twists (6 pers)

A popular and super starter (best hot but cold goes too) and especially if the main 
course is nouveau cuisine (small and fine) and not large quantities.

WARNING  Dont let the guests eat more than two of these each or else you main course 
will no longer be appreciated.

Serve them fresh and warm.  Unsuitable for freezing or microwaving


             CHIVE AND ONION TWISTS
             ~~~~~~~~~~~~~~~~~~~~~~

15  gr     Butter
1   med    Onion, finely chopped
1/2 cup    Chopped fresh chives
2   sheets Ready-rolled puff pastry
1   tbls   Milk
1/2 cup    Grated tasty cheese
Variation is with poppy and caraway seeds

Melt butter in small saucepan
Add onion and stir over medium heat for 2 mins (or microwave for 3mins at high) or 
 until the onion is soft but not brown.

Drain onion on absorbent paper and cool
Combine onion and chives in medium bowl

Spread mixture over 1 sheet of pastry and sprinkle with cheese.  
I personally add poppy and caraway seeds at this point also.
Cover with remaining sheet of pastry and brush with the milk

Cut pastry into 2cm wide strips.  
Carefully twist the strips (I know it is difficult first time as all soggy. 
  Practise makes perfect).
Place the twists on a greased oven tray or baking paper and brush lightly with milk.
I personally sprinkle with more caraway seeds here.

Bake in a hot oven (200c/400f/6gas) for about 8 mins or until golden brown.  
Be careful not to leave too long but do not panic and take out too soon - the 8 minutes 
 is usually spot on.

Cool on wire racks and serve as apero.


Variation:  The original recipe calls for the cheese to be sprinkled on the outside of 
the twists but I find it messy and half the cheese runs all over the oven.