|375 g g|| Ready rolled shortcrust pastry
Ready rolled shortcrust pastry|
(cut into 3 rectangles, then cut each rectangle into 6 smaller rectangles. )
|200 g g|| tomato salsa
(fresh cool salsa)
|10 g g|| cheese
(hard, finely grated)
|1 tsp tsp||Food colouring gel Food colouring gel|
|150 g g||guacamole guacamole|
Colourful witches fingers
Looking for a scary, savoury snack? These colourful witches fingers will do the trick…
Preparation time: 30 minutes (plus chilling time)
1. Preheat the oven to 190ºC, 170ºC fan, gas 5. Roll each pastry piece between your hands to make them into a rounded sausage/ finger shape (approximately 10-12cm long). Use a knife to gently score lines across the middle for knuckles.
2. Press the tops of the ‘fingers’ with your thumb to make an indentation for the ‘nail’. Brush each with a little of the salsa for zing, then press on an almond nail for crunch. Transfer to a non-stick baking sheet. Chill for 20 minutes.
3. Brush the fingers with egg and scatter over the cheese for richness. Brush the ‘nails’ with a little green colouring. Bake for 20-25 minutes until cooked through (check after 15 mins and cover with foil if browning too much). Allow to cool. Brush the ‘nails’ again with food colouring. Dip the bases in guacamole for colour and salsa just before serving. Serve with the remaining guacamole and salsa.