Sausage Mummies Food

SAUSAGE MUMMIES - HALLOWEEN FOOD FOR KIDS

Steps:

• Preheat the oven to 180c and line a baking tray with parchment paper.
• Roll out the pasty and use a pizza cutter or sharp knife to cut six 1cm strips of the pastry widthways.
• Wrap one of the pastry pieces around each of the sausages, trimming off the end if it is too long.
• Bake in the oven for 20 minutes and then turn the temperature up to 220c and bake for a further 5 minutes. This helps to get the pasty brown and flaky.
• Using a small bit of honey stick on the edible eyes and serve immediately.

SAUSAGE MUMMIES

Steps:

• Roll out 1 puff pastry sheet into a 10-inch square; cut into 1/4-inch strips. Wrap a few strips around each of 12 frozen fully cooked breakfast sausage patties. Bake at 400 degrees F until golden, about 15 minutes. Dot with ketchup to make eyes.

PUFFY SAUSAGE MUMMIES

Steps:

• Thaw pastry sheet at room temperature for 40 minutes. Unfold pastry onto lightly floured surface. Roll into 16-in. x 12-in. rectangle. Spread with mustard. Cut into eight 16-in. x 1-1/2-in. strips. Wrap one strip of pastry around each sausage., Place 1 in. apart on an ungreased baking sheet. In a bowl, combine the egg and water. Brush over pastry. Bake at 400° for 15-17 minutes or until golden brown. Add faces with mustard.

HALLOWEEN MUMMY HOT DOGS

Steps:

• Heat oven to 200C/180C fan/gas 6 and brush 2 baking trays with a little oil. Mix the honey, ketchup and mustard together in a bowl, then brush over the chipolata sausages.
• Unroll the croissant dough and divide into 3 rectangles. Pinch together the diagonal perforated seams, then cut into long thin strips - you should get about 16 per rectangle.
• Wind the little croissant strips around the chipolatas, leaving a little gap at one end to make a slit for the eyes. Place on baking trays and bake for 20 mins. Cool a little, then, using the mustard, dot a pair of little yellow eyes on to each mummy. Serve warm with glow-in-the-dark goo (see goes well with, below) and/or your favourite dip.