Pastry snakes

Pastry snakes

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.

Overview

Prep: 27 mins Cook: 14 mins

Serves 20

Nutrition:77kcal
  • fat 5g
  • saturates 3g
  • carbs 5g
  • sugars 0g
  • fibre 0g
  • protein 2g
  • salt 0.2g

Ingredients

  • 320g pack ready-rolled puff pastry
  • 50g grated parmesan or vegetarian alternative Parmesan parm-ee-zanParmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
  • flour, for dusting Flour fl-ow-erFlour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…
  • 1 egg, beaten Egg eggThe ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
  • 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.

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