Venezuelan cheese sticks (Tequeños)

1. Mix the flour with the sugar and salt, rub in the cold diced butter, then knead with the beaten egg and cold water into a smooth, elastic, non-sticky dough; wrap in cling film and rest in the fridge for 20 minutes.

2. Cut the frying cheese (queso blanco – halloumi can stand in) into sticks of about 1×1×7 cm.

3. Roll the dough out on a floured surface into a 2 mm thin rectangle and cut into long strips 1.5 cm wide.

4. Press the end of a dough strip onto one end of each cheese stick, then wind the strip diagonally in a spiral, slightly overlapping, so it covers the cheese completely; press the ends firmly so the cheese doesn't leak during frying.

5. Heat the oil to 175 °C and fry the tequeños in batches for 3-4 minutes, turning, until golden; drain on kitchen paper.

6. Serve warm with guacamole or sweet chilli sauce for dipping.

Tip: No Venezuelan party is complete without tequeños – the raw wrapped sticks can be frozen on a tray and fried straight from frozen.