For the spicy snakes, first prepare the filling: To do this, chop all the ingredients and mix together, setting aside two strips of the salami. Season with chili and oregano.
Cut 4 strips (each 1 cm wide) from the puff pastry. Now cut the remaining puff pastry in half lengthwise and sprinkle each half with the filling.
Fold the puff pastry halves together, press firmly at the front and back, and form into two snakes.
Form each snake with 2 strips of salami as a “dangerous” tongue and put the eyes (e.g. with a peppercorn or a small piece of pepperoni).
Brush with the beaten egg, place the two previously cut down strips of puff pastry on top in a zig-zag pattern and sprinkle with black sesame seeds.
Bake the spicy snakes in the oven at 180° until the puff pastry is golden.