• Preheat the oven to 200C (180C fan).
• Line a large baking tray (or two smaller trays) with baking paper.

Stuff the jalapenos

• Put the cream cheese, cheddar, chives, garlic and a pinch of salt and pepper in a bowl.
• Mash together with a fork.
• Cut the jalapenos in half lengthways and use a teaspoon to remove the seeds and any pith.
• Spoon the filling into the jalapenos, making sure to fill to the top but no further.

Wrap the jalapenos

• Take the puff pastry out of the refrigerator 30 minutes before you start so that it’s pliable .
• Unroll the pastry and place on board so that the longer edge is horizontal.
• Take your pizza cutter and cut up and away from you repeatedly to create lots of thin strips of pastry. Cover with a sheet of cling film / plastic wrap so that the pastry doesn't dry out as you work.
• Take a jalapeno and, starting at the thin end, wrap a strip of puff pastry around it. Leave a little gap somewhere near one end to position the eyes later. I used about 3 strips per piece.
• Lay the jalapeno on the prepared tray, making sure that any seams or ends are at the back of the jalapeno so that it doesn’t unravel during baking. Repeat until all the jalapenos are wrapped.
• Beat the egg with 1 tablespoon of water to create a light egg wash.
• Brush all over the pastry wrapped jalapenos.
• Bake for 20 minutes until golden.
• Once cool enough to handle, gently push the candy eyes into position - two per jalapeno popper.