for 20 pieces

Filling

300 g	mini peppers (approx. 12)
150 g	cream cheese
¼ tsp	mild paprika
¼ tsp	salt
80 g	ham cubes
1	puff pastry dough, rolled into a rectangle (approx. 25 x 40 cm), cut lengthwise into strips approx. 1 cm wide

To bake

some	sugar eyes

How it's done

Filling

Halve the peppers lengthwise, remove the seeds. Season the cream cheese, mix in the diced ham. Stuff the peppers with the filling. Loosely wrap the strips of puff pastry around the peppers, leaving a little gap for the top third.

To bake

Approx. 25 mins. in the lower half of an oven preheated to 200°C. Remove, place the sugar eyes on the lukewarm mummies, leave to cool on a rack.

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