Snake twists with salsa

Snake twists with salsa
These simple pastry snakes will slither down a treat
Serves 20  / 
Prep 35  / 
Cook 15


375g Co-op ready rolled shortcrust pastry
Milk, for brushing
1 tsp poppy seeds
1 red pepper, 1/4 cut into 20 small rectangular pieces
5 raisins, quartered
300g Co-op mild salsa
1 salad tomato, chopped


Cut 20 strips from a roll of greaseproof paper, each 7cm wide

Scrunch and twist each strip into a long, thin sausage shape

Lay the pastry out with the longest edge facing you and make 19 vertical cuts from top to bottom, so you have 20 equal strips in total

Preheat the oven to 200°C/ fan 180°C/gas 6

Line two large baking trays with greaseproof paper

Working one pastry strip at a time, fold in half so the two long edges meet, then use your hands to gently roll it into a log shape

Fold 1cm of the pastry over at one end (this will be the head), then twist the rest of the strip around one of the pieces of twisted greaseproof paper (this will create the wavy body)

Put on the baking tray, spaced slightly apart, brush with milk and scatter with the poppy seeds

For the tongues, cut a triangle out of the end of each red pepper rectangle and insert into the head end of the snake

Press two pieces of raisin into the pastry for the eyes

Cook for 10-15 mins, until golden

Leave to cool completely, then gently remove the twisted paper

Dice the remaining pepper and stir into the salsa with the chopped tomato

Serve alongside the snakes