Pas­try snakes

Keep flavours in­ter­est­ing by coat­ing your snakes with a va­ri­ety of seeds.

BBC Good Food - - Easy Family -

SERVES 20 PREP 27 mins COOK 14 mins EASY V 320g pack ready-rolled puff pas­try

50g grated parme­san or vege­tar­ian al­ter­na­tive flour, for dust­ing

1 egg, beaten poppy seeds, nigella seeds, se­same seeds or cel­ery seeds, to dec­o­rate black or green pep­per­corns

1 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.

2 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.

PER SERV­ING 77 kcals • fat 5g • sat­u­rates 3g • carbs 5g • sug­ars none • fi­bre none • protein 2g • salt 0.2g

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