[maloneranger]

I want to make some cheese straws using left-over ready-made shortcrust pastry.

The main question is:
"How much weight of grated cheese to add to a given weight of pastry?"

I have googled for this, but most recipes start with flour etc.

However, one recipe used 12 oz cheese per pound of pastry, which sounds a lot.

The other used 90 g cheese per 375 g  pastry, which is way, way less !

I know it's not a precise thing.
However, what weight of cheese per weight of pastry, do you think I should use?
 

[mumofstig]

My recipe is
375g/13oz plain flour
pinch salt
225g/8oz butter, diced
150g/5½oz mature cheddar cheese
50g/1¾oz freshly grated parmesan cheese (or a similar vegetarian hard cheese)
pinch English mustard powder
small pinch cayenne pepper
2 free-range eggs, yolks only

So you're adding about 8oz cheese to 13 oz (flour) + 8 oz (butter) + 4 oz (apx eggs) = 25 oz

so 25 oz pastry and 8 oz cheese.

I don't know how you're going to work the cheese into the pastry, though, cos if you knead it too much it will be very hard when cooked 

[Lardman]

Snaffles MoS's recipe   

I don't know how you're going to work the cheese into the pastry, though, cos if you knead it too much it will be very hard when cooked 

Might be worth rolling then folding like puff pasty I've done it a few times with the leftover bits and it worked ok-ish.

[sunshineband]

Lardman is right --- just sprinkle the grated cheese onto half the rolled out pastry, fold it over, roll again, cut in strips, give them a twist, a wee bit more of a sprinkly of finely grated cheese (or paprika is nice) and bake them on a baking sheet.

Or, use MoS delicious recipe 

[tosca100]

Wow I bet those are yummy MoS! (As she dribbles on to her nightie)

[maloneranger]

Thanks everyone for your helpful suggestions.

My first efforts were dismal, but I hope to improve!