Remove your gluten free pastry from the fridge and packaging for around 5 minutes.
Preheat your oven to 180 degrees.
Prepare a baking tray with some baking paper.
Cut your sheet of pastry exactly in half and place one piece on your tray.
Spread the pastry with a layer of pesto, leave a very small gap around the edges of the pastry.
Sprinkle a good layer of dairy free grated cheese on top of the pesto.
Place the other half of your gluten free pastry on top.
Using a sharp knife cut your filled pastry into strips, about the width of a cheese straw! (See in the pictures!)
Hold onto the ends of the strips and twist a few times.
Brush on some of your egg wash, this will help the cheese straws go golden in colour.
Sprinkle on more dairy free cheese all over the top.
Season with salt and pepper.
Bake for around 20 minutes or until the pastry and cheese is golden.
Remove from the oven, allow to cool if you want.. or eat them hot!!
I sprinkle some fresh chives over mine for an extra flavour (I LOVE CHIVES!).
These can be made vegan if you don't use the egg wash, the cheese makes these pretty golden anyway!