Preheat the oven to 180c

 

Unroll the sheet of pastry out onto a clean worktop.

 

Scatter the flour on top of the pastry sheet and flip the sheet over. Using a rolling pin, roll the sheet out to roughly 25cm x 30cm,  moving the sheet of pastry as you go so it doesn't stick to the surface.

 

Brush a layer of egg across the whole sheet. Then, brush the Dijon mustard out evenly. Scatter over the thyme leaves and chilli if using, followed by the Comté, reserving a handful for the top.

 

Flip the sheet in half like folding a book in half, then roll the sheet out to roughly 20 x 20cm, but don't worry so much you just want to squash the layer together well. 

 

Using a knife or a pizza slice, cut the sheet into 10 equal longs, then gently twist the finger to form the twisted shape.

 

Lay each finished twist on a baking sheet lined with greaseproof paper. Brush with the remaining egg, sesame seeds and the reserved Comté. Season with salt and pepper and bake for 20 mins or until golden and crisp. Leave to cool for 5 minutes before eating.