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Le Chaudron recipe
Serpent feuilleté de la sorcière
Witch's puff pastry snake
⏱ 35 minServes 8Medium260 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
1puff pastry
200 g (7 oz)sausage meat
1onion
1whole egg
2green olives
1 tsppaprika
1strip of red bell pepper
- 1 puff pastry
- 200 g (7 oz) sausage meat
- 1 onion
- 1 whole egg
- 2 green olives
- 1 tsp paprika
- 1 strip of red bell pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 200 °C (400 °F) on convection and mix the sausage meat with the finely chopped onion and paprika in the bowl.
- Unroll the puff pastry and cut one long even strip, then lay the filling in a continuous line along it, not quite to the edges.
- Fold the pastry over the filling and press the edge to seal completely, making a long roll.
- Lay the roll on the parchment-lined sheet in wide S-curves, shaping one end wider for the head.
- Brush with beaten egg, mark scales by pressing lightly with the back of a spoon and bake 25 min until golden.
- Out of the oven, press two pieces of green olive into the head for eyes and tuck in a thin strip of bell pepper for a forked tongue. Serve warm.
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