Pastry snakes


Pastry snakes

Satisfy the savoury lovers this Halloween with these quirky and tasty cheesy pastry snakes.


Pastry Snakes880wide

Makes 20:

320g pack ready-rolled puff pastry
50g grated parmesan or cheese of choice
Flour, for dusting
1 egg, beaten
Poppy seeds, sesame seeds (or similar) to decorate
Black peppercorns


  1. Preheat oven to 220°C (200°C fan forced).
  2. Unroll the pastry and top with a couple of handfuls of parmesan, then fold in half.
  3. On a lightly floured surface, roll the pastry out to a thickness of 2mm.
  4. Cut into 1cm trips, then twist each strip several times to form a snake.
  5. Lay out the snakes on a baking sheet, then brush each one with egg and sprinkle with more cheese.
  6. To decorate, scatter over the seeds.
  7. Flatten one end of each snake and press in two peppercorns for eyes.
  8. Bake 12-14 minutes, or until golden.
  9. Leave to cool. These will keep for two days in an airtight container.

Recipe courtesy of