Roll pastry to just a few mm thickness, brush with the beaten egg then grind black pepper and sprinkle chilli powder

Scatter the seeds followed by the cheddar and most of the parmesan (leave some for sprinkling later.) then I used a piece of baking parchment to firmly press all toppings onto the pastry.

Fold pastry in half and press together, mine was a little soft so I chilled in the fridge for 15 minutes to firm up a little, have a cup of tea?

Roll pastry to just a couple of mm before cutting in half to hopefully have 2 pieces the desired size for portioning into strips. Then cut those strips to just under 1 inch or 1.5 cm approx

To form the twists hold each end and turn in opposite directions, do this delicately and don't stress about perfect looking twists it will not matter one bit. Space them out on lined baking sheets and sprinkle with the left over parmesan. Bake for about 15 minutes at 190c but halfway you can re-arrange them and separate the ones sticking to each other (this is the pay-off for the extra parmesan)

They're ready when they are firm, cool on a rack and seriously try not to eat any until they are room temperature. They will keep for a couple of days in an airtight lid, you can always put back in the oven for a minute to freshen them up but who are we kidding they'll be gone in no time? feel free to watch my video on my youtube channel https://www.youtube.com/watch?v=TsoHuQfFZio&t=277s