Mummy Sausage Rolls
Equipment
Ingredients
Main Ingredients
sausages (whole)
10 pcs
puff pastry sheet (rectangular)
1 sheet
egg yolk (raw)
1 pcs
milk (liquid)
30 ml
ketchup (liquid)
30 ml
mustard (liquid)
10 ml
edible candy eyes (dry)
40 pcs
Instructions
Prepare sausages
Cut each sausage in half to create 20 smaller pieces for the mummies.
Cut puff pastry strips
Slice the rectangular puff pastry sheet into thin strips about 1 cm wide.
Wrap sausages with pastry
Wrap each sausage half with a strip of puff pastry, leaving a small gap for the eyes to create the mummy effect.
Prepare baking tray
Line a baking sheet with parchment paper and arrange the mummy rolls on it.
Make egg wash
Mix the egg yolk with a little milk to create an egg wash for golden browning.
Brush mummy rolls
Brush each mummy roll with the egg wash mixture for a golden finish.
Bake the mummies
Bake in a preheated oven at 200°C for 15-20 minutes until the pastry is golden brown.
Cool slightly
Allow the mummy rolls to cool slightly after baking for safe handling.
Add eyes with ketchup
Place a small drop of ketchup where the eyes should go, then attach the edible candy eyes.
Prepare spider web sauce
Pour ketchup into a small bowl, add a few lines of mustard, and use a toothpick to draw a spider web pattern.
Original recipe
Storage
Best served fresh but can be stored in an airtight container. Reheat in oven to restore crispiness.
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