Grate the Cornish Cove cheddar cheese. Beat the eggs.
- 1 To prepare a béchamel sauce melt the butter in a small saucepan over medium-low heat.
- 2 Add the flour and stir together until smooth.
- 3 Increase the heat to medium and keep stirring until the mixture turns a light, golden sandy colour – this should take a couple of minutes.
- 4 Stir in the milk, a little at a time.
- 5 Bring the mixture to a boil and cook for several more minutes, stirring constantly to avoid lumps forming. The mixture should become thick, smooth and glossy.
- 6 Remove from the heat, and stir in the mustard and salt and pepper to season.
- 7 If you want an extra cheesy coronet, you can stir in a small handful of cheddar as well.
- 8 Cover in clingfilm and set aside until ready to use.
- 9 Lay one of the pastry sheets down on a large lined baking tray.
- 10 Brush the Brewer’s Paste across the sheet, then place in the fridge for 15-20 mins to firm up.
- 11 Remove from the fridge.
- 12 Spread a layer of béchamel sauce, 1cm or so thick, across the surface of the brewers paste. Do this in scattered dollops if easier, it doesn’t need to be uniform.
- 13 Top with cheddar cheese evenly.
- 14 Lay the second pastry sheet on top.
- 15 Using a pastry brush, brush some beaten egg across the top of this pastry sheet. Preheat oven to 180C.
- 16 Using a sharp knife, and a 23cm round cake tin as your stencil, carefully trim the layered up pastry into a large circle shape.
- 17 Then, using a small cup, stencil out a small circle approx. 6cm diameter in the middle – but leave this inner circle intact (you just need to mark it, not cut it).
- 18 Transfer to a lined baking tray.
- 19 Using a sharp knife, carefully mark the outer edges of the pastry circle.
- 20 Make 12 equidistant marks around the edge of the pastry, like points on an analogue clock face to create 12 twists.
- 21 Once this is done, carefully cut the pastry circle in 12 equal sized strips using a sharp knife, going outwards in straight lines from the edge of the inner circle to the 12 outer marks; the strips will be wider at the ends than the base.
- 22 Once all the strips have been cut, begin twisting.
- 23 One at a time, hold the ends of each strip and twist gently.
- 24 If they come apart a bit at the ends, just gently press them back together with your fingers.
- 25 Brush the surface one more time with the egg wash, and sprinkle sesame seeds over the top.
- 26 Transfer tray to the preheated oven.
- 27 Bake for 25-30 mins, or until the pastry is golden, crisp and cooked through.