8 to 10small to mediumfreshraw jalapeño peppers (you can use either green or red ones)
4ozplain goat cheeseor one seasoned with herbs
puff pastry sheetor crescent rolls dough rolled out
16 to 20whole black peppercorns or candy eyeballs
1 egglightly beaten
Preheat oven to 375ºF and line a baking sheet with baking paper then set aside. Remove the puff pastry sheets from the package and lay it on a floured surface. Use a rolling pin to roll it out to a thickness of about 1/8 of an inch. Then use a knife to cut the dough into long thin strips, and set aside.
Warning the peppers can be spicy at times so you may want to wear some latex gloves for this next step. Slice the jalapenos in half going lengthwise -- you can leave the stem on or cut it off if desired. Use a small spoon to scoop out all of the seeds and veins from each jalapeño half.
Once you've hollowed out each pepper half then stuff it with about one tablespoon of goat or cream cheese.
Now take one of the long, thin strips of the puff pastry and begin wrapping it around a stuffed jalapeño half. Continue to wrap it around until you are satisfied with the "mummy" look -- you can use as much dough as you'd like.
Next place two whole peppercorns in each of the mummies so that they resemble the eyes. (If using candy eyeballs add them when the mummies come out of the oven.) Place the wrapped popper on the baking sheet and brush it with a little bit of the beaten egg. Once all of the mummies are assembled place the baking sheet in the centre of the oven and bake for 10-15 minutes or until the dough is golden brown.