What’s a Halloween buffet without scary Sneaky Snakes? These puff pastry Sneaky Snakes are easy to make and taste great together with our thick Blubbery Blood. If you don’t have the time to make the Blubbery Blood, simply serve them with your favorite red pesto or classic ketchup.
Recipe
You will need:
Sneaky Snakes
• 1 packet of puff pastry • Black poppy seeds
• 1 egg
• Black olives
• 1/2 red chilli
Blubbery Blood
• 2 large red peppers
• 2 garlic cloves
• 50 g almonds
• 4 cocktail tomatoes
• 1/2 tsp smoked paprika
• 1 tbsp balsamic
• 50 ml olive oil
• Salt and pepper
Tip!
Do you like the romesco sauce spicy? Just add some finely chopped chili.
How to
Sneaky Snakes
1. Preheat the oven to 225° C / 440° F.
2. Cut 2 cm thin strips of puff pastry and twirl them into spirals.
3. Brush with beaten egg.
4. Sprinkle with poppy seeds.
5. Cut small pieces of olives as eyes for the snakes and thin strips of chili for tongues. Press into the head of the snakes so that they are firmly fixated.
6. Bake in the oven for about. 10 min until the snakes are crispy and golden brown. Serve with our Blubbery Blood sauce.
Blubbery Blood
1. Preheat the oven to 200° C / 350° F.
2. Bake the peppers for about 45-60 minutes until the skin has turned a little black.
3. Allow the peppers to cool.
4. Meanwhile, toast almonds in the oven for about 10 minutes.
5. Pull out the stem and seeds from the top of the pepper – they should loosen easily and peel the skin off.
6. Mix all ingredients, except salt and pepper, in a food processor until you get a smooth thick sauce.
7. Season with salt and pepper.
Spook-tacular!
