Pastry snakes
By Lulu Grimes
Serve these pastry snakes at a Halloween party or as a spooky snack for kids. Keep the flavours interesting by coating your snakes with a variety of seeds
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Prep:27 mins
Cook:14 mins
- Easy
Nutrition per serving
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kcal 77
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fat 5g
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saturates 3g
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carbs 5g
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sugars 0g
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fibre 0g
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protein 2g
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salt 0.2g
Ingredients
- 320g pack ready-rolled puff pastry
- 50g grated parmesanor vegetarian alternative
- flour, for dusting
- 1 egg, beaten
- poppy seeds, nigella seeds, sesame seeds or celery seeds, to decorate
- black or green peppercorns
Method
Heat the oven to 220C/200C fan/ gas 7. Unroll the pastry and top with a couple of handfuls of parmesan, then fold in half. On a lightly floured surface, roll the pastry out to a thickness of 2mm. Cut into 1cm strips, then twist each strip several times to form a snake.
Lay out the snakes on a baking sheet, then brush each one with egg and sprinkle with more cheese. To decorate, scatter over the seeds. Flatten one end of each snake and press in two peppercorns for eyes. Bake for 12-14 mins, or until golden. Leave to cool. Will keep for two days in an airtight container.
