Preheat your oven to 220°C (200°C fan) or Gas Mark 7.

Unroll the ready-rolled puff pastry onto a clean surface and sprinkle grated parmesan evenly over it. Fold the pastry in half to encase the cheese.

Dust your work surface with flour to prevent sticking, then roll out the folded pastry to about 2mm thick.

Cut the rolled-out pastry into 1cm-wide strips.

Twist each strip multiple times to form snake shapes.

Carefully lay the twisted pastry snakes on a baking sheet lined with parchment paper and brush each snake with the beaten egg.

Flatten one end of each twisted shape and gently insert two peppercorns for the eyes.

Bake the pastry snakes for 12-14 minutes until golden brown and puffed.

Once baked, let them cool slightly on the baking sheet before serving.

Store any leftovers in an airtight container for up to two days.