Three ingredients, fifteen minutes, and they disappear faster than you can make them.
These sit somewhere between a cheese straw and a sausage roll, and they are the easiest thing on this list. Children can make them, they bake in a quarter of an hour, and a tray of them turns a drink before dinner into an occasion.
Method
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Heat the oven to 200°C (180°C fan) and line two trays with baking paper.
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Lay one pastry sheet down. Spread the chutney over it in a thin, even layer, right to the edges, then scatter over the cheese and a good grind of pepper.
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Lay the second sheet on top and press down firmly all over with your palms so the two sheets bond.
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Cut into strips about 2 cm wide. Take each strip and twist it three or four times, then lay it on the tray, pressing both ends down so it does not unwind.
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Brush with beaten egg, scatter with seeds, and chill on the tray for 10 minutes if the kitchen is warm.
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Bake 15 minutes, until puffed and deep golden. Eat warm.
Tips
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A thin layer of chutney. Too much and they leak and stick to the tray.
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Freeze them raw on the tray, then bag them — they bake from frozen in 18 minutes, which makes unexpected visitors much easier.
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Grate the cheese finely so the pastry still bonds through it.