Halloween Cheese Straw Snakes

Light, flaky, cheesy pastry snaky snacks – just the thing for passing round at Halloween parties.


For the pastry snakes

  • Ready-rolled puff pastry
  • 50g Parmesan, grated
  • 1 large egg, beaten

To decorate

  • Poppy seeds
  • ¼ small red chilli, finely sliced
  • Black food colouring


  1. Preheat the oven to 220˚C/Gas 7. Unroll the puff pastry and sprinkle most of the Parmesan over the top, then fold in half.
  2. On a floured surface, roll out the pastry into a rectangle the thickness of a £1 coin. Cut into 1cm strips, then twist each strip several times to form a snake. Choose a ‘head’ end and flatten slightly so features can be added later.
  3. Lay out the snakes on a baking sheet. Brush each one with egg and sprinkle with the leftover Parmesan cheese.
  4. To finish, scatter over the poppy seeds, and push a little slice of chilli into the ‘head’ end of each snake to make the tongue. Bake for 12-14 minutes, or until crisp and golden.
  5. Leave to cool, then draw on the eyes using black food colouring.