Take your puff pastry out of the fridge (but not the packet) about 30 minutes before starting (otherwise, it may crack when you unroll it). Finely grate the Cheddar. Lightly beat a small egg in a bowl.

Unroll the pastry on a floured surface. Using a pastry brush, brush the pastry with a beaten egg. Then spread ⅓ of the cheese on top and press down with your hands so it sticks. Carefully turn the pastry over and brush with the beaten egg. Add the rest of the cheese and press down again.

Cut the pastry into 9 strips. Holding one end on the surface, twist the other strip end to make a spiral. Repeat with the rest of the pastry. Then transfer them all onto a baking parchment-lined tray leaving 3-4 cm in between them. Sprinkle cumin seeds on top and place the tray in the fridge for 20 minutes (this help them to hold their round spiral shape).

In the meantime, preheat the oven to 180°C. Place the cheese straws in the oven for 20-25 minutes. Resist opening the door for the first 20 minutes. Cool slightly before eating.