Snake twists with salsa

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


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


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

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

3. 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

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

5. Line two large baking trays with greaseproof paper

6. 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

7. 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)

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

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

10 .Press two pieces of raisin into the pastry for the eyes

11. Cook for 10-15 mins, until golden

12. Leave to cool completely, then gently remove the twisted paper

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

14. Serve alongside the snakes