Abstract: An extrusion head has at least two preferably co-axial tubes, with an outer tube enclosing at least one inner tube. The end of the inner tube terminates in a flexible sleeve or tube which is supported by a plurality of hinged fingers distributed uniformly around the periphery of the inner tube. Dough is driven under pressure through the outer tube and filling is driven under pressure through the inner tube. When an extrusion valve is closed at the end of the outer tube, the back pressure of the dough closes and folds the flexible sleeve, against the supporting fingers which it surrounds, thereby closing the filling tube and forming a coating of dough for the outer end of the next food product. When the extrusion valve next opens, the coating of dough and the filling are pushed out to extrude and form the outer end of the next encrusted food product.