recipes
Sausage puff pastry mummy fingers
2021-10-27
Ingredients
- 1 tin x 10 hotdog sausages (Zwan)
- 1 pre-rolled packet puff pasty
- 1 egg, beaten (Le Naturelle)
- 3 tbsp. ketchup (Hellman’s)
- You will also need white sugar paste and black sesame seeds to make eyes
Method
Lay out the pre-rolled pastry and roll out even thinner. Cut into very thin long strips 5mm wide. Brush the sausages lightly with beaten egg and wrap around the pastry strips, leaving spaces of sausage showing through. Place onto a lined baking sheet and bake in the oven at 200°C for 15-20 minutes leaving the pastry pale and not brown. Allow to cool then roll small balls of white sugar paste, stick in a black sesame seed and place the eyes onto the mummies. Serve with ketchup
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