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Delicious pastry recipe for the perfect, spooky halloween snack. Switch up your pastry snakes with different seeds or even chili peppers for an added bite!
17 October 2020
Ingredients
320g pack ready-rolled puff pastry
50g grated parmesan or vegan/vegetarian alternative
1 egg, beaten
Flour, for dusting
Poppy seeds, sesame seeds, nigella seeds, or celery seeds, to decorate
Black or green peppercorns
Servings
20
Cook Time
14 min
Method
STEP 1
Unroll the pastry and top with a couple of handfuls of parmesan, then fold in half. On a lightly floured surface, start rolling out the pastry to a thickness of around 2mm.
STEP 2
Cut into 1cm strips, then twist each strip multiple times to form a snake.
STEP 3
Layout the snake-shaped twists on a baking sheet, and brush each one with egg, sprinkle with some more cheese, and scatter over the seeds for decoration. Flatten one end of the snake and press in two peppercorns for eyes. Heat the oven to 220C/200C fan/Gas mark 7 and bake for around 10-14 minutes, or until golden or for even healthier and convenient cooking put them in your air fryer.
STEP 4
Once cooked, leave it to cool. These spooky snakes will keep for two days in an airtight container.
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