200 g cream cheese, at room temperature
1 tbsp diced bacon pieces
1 tbsp chopped fresh chives
10 jalapeño chillies, halved lengthways, deseeded, stems left instact
1 ½ sheets frozen shortcrust pastry sheet, thawed
1 cage-free egg, lightly beaten
40 candy eyes or 1 handful sliced olives (to use as eyes)
- Preheat oven to 200°C (180°C fan forced). Line a large baking tray with baking paper. Combine cream cheese, bacon, chives and a little pepper in a bowl. Use filling to fill each jalapeño half, smoothing the surface.
- Cut pastry into 40 x 5mm thick strips. Using 2 strips per jalapeño, wrap around to enclose, leaving space for the eyes. Place onto trays, brush with beaten egg. Bake in the oven for 15-20 min until pastry is golden. Remove then attach 2 candy eyes into the open spaces on each pepper. Serve immediately.