Step #1
METHOD - (MAKES 2): Place all ingredients into a bowl and mix to a dough by hand or food mixer. Knead for 5 minutes. Divide dough into two pieces and rest for 5 minutes.
Step #2
Press each dough piece into a 25 x 10cm (10 inches x 4 inches) sheet, spread each piece with 1 tablespoon of tomato paste leaving 2 1/2cm (1 inch) clear all round - roll up as a "Swiss roll".
Step #3
Rest for a further 5 minutes.
Step #4
Roll each piece out to a 35-40cm strand and roll up like a winkle shell, place on greased tray. Press cut pepper pieces into spirals of moulded shape.
Step #5
Cover with a damp tea towel; lightly oiled plastic or polythene and put in a warm place for 30-35 minutes or until doubled in size. Remove cover and sprinkle each piece with 25g of grated cheese prior to baking on the lower shelf of a preheated oven at 220°C (440°F) Gas Mark 7 for 30 minutes or until golden brown.
Step #6
Remove from tin and put on a wire tray to cool.
