The pastry was basic shortcrust, half white half wholemeal, two parts flour to one part fat, I use half marge half white vegetable fat, then cold water to bind it.
I rolled out the left over clump (between two sheets of baking parchment for ease of rolling) then sprinkled it with a pinch of garlic powder, a pinch of onion powder, a pinch of salt, a tiny pinch of paprika and a good solid covering of nutritional yeast. I drizzled a bit of olive oil over the top to help the nutritional yeast stick together then folded the pastry into three and rolled it again. Sprinkled and drizzled it all again, rolled it again and cut it into little strips that were twisted and baked at 220c/425f/gas mark 7 for around 10 minutes.
They were delicious, actually tasted of cheese! They were crumbly and melty in the mouth, properly savoury, and it felt like I was eating cheese straws! Sated my craving for a while and I'm totally taking them next time I have to take finger food anywhere.