Jamie drizzling honey on top of a fig tart

Enter the email address associated with your account, and we’ll email you a link to reset your password.

Password Strength

Must contain at least

*Enter your email to receive news and exclusive offers from Jamie Oliver Limited about Jamie's businesses, including books, TV shows, restaurants, products, commercial partners and campaigning activities. By signing up, you agree to our Terms of Use . Learn how we collect, use and share your data in our Privacy Policy .

Spooky snake straws

Spooky snake straws

With Cheddar cheese & mixed seeds

Spooky snake straws

25 mins
Not Too Tricky

makes 12

About the recipe

These spooky snacks are perfect for little ghosts and ghouls at Halloween. You can bake them the day before and store in an airtight container until needed.


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake

Ingredients

1 x 350g pack of ready-rolled puff pastry

flour, for dusting

1 free-range egg

20g mature Cheddar cheese

3 tablespoons poppy seeds or sesame seeds

1 tablespoon pumpkin seeds

Method

  1. Preheat the oven to 200°C/400°F/gas 6 and line a 35cm x 25cm baking tray with baking paper.
  2. Unroll the puff pastry onto a lightly floured surface, with the short edge in front of you.
  3. Beat the egg in a small bowl, then brush liberally all over the pastry. Finely grate over the cheese and sprinkle with the poppy seeds.
  4. Carefully cut the pastry into 12 long strips and twist each piece into a spiral, placing on the prepared baking sheet as you go.
  5. Flatten both ends of each strip to make a head and tail, then decorate with the pumpkin seeds to make eyes and a tongue. Try shaping and bending a few of the strips to make the snakes look like they are slithering around!
  6. Carefully transfer the tray to the oven and bake for 12 minutes, or until crisp and golden. Delicious served with Roasted pumpkin houmous.

Tags

Recipes you may like

related features