Mummy Poppers
An Original Recipe by Lorraine Elliott
Makes 24 poppers
Preparation time: 30 minutes
Cooking time: 20 minutes
- 12 large, not so hot chillies (I used Rio chillies which were pale yellow in colour)
- A pair of disposable gloves
- 250g/8.8ozs cream cheese, softened (you can use light cream cheese)
- 1.5 sheets shortcrust pastry, thawed in the fridge
- Sweet chilli sauce to serve
- Black edible paint gel for eyes
Step 1 - Preheat oven to 190C/374F and line two trays with parchment. Put gloves on and split the chillies in half and remove the seeds. Spread the cream cheese inside them.
Step 2 - Cut thin strips in the pastry and wrap around the chilli. Leave a gap for the "eyes". Bake for 15-20 minutes (depending on the size of the chillies). Then draw eyes on them with black gel and serve with sweet chilli sauce.