Mummy sausage rolls

Keep the kids happy this Halloween with these crunchy, golden pastries.

Nine mummy sausage rolls

Serves

16

Prep

15m

Note: + cooling time

Cooking

35m

Ingredients

  • 400g pkt Coles Beef & Pork Chipolata Sausages
  • 1 sheet frozen reduced-fat puff pastry, just thawed
  • 1 Coles Australian Free Range Egg, lightly whisked
  • 1 slice tasty cheddar
  • 1 Coles Smoke Flavoured Cheese Slice
  • Chocolate writing icing, to decorate
  • Tomato sauce, to serve

Method

STEP 1

Preheat oven to 200°C. Line a baking tray with baking paper.

STEP 2

Preheat a grill on medium. Line another baking tray with foil. Place the sausages on the foil-lined tray. Cook under the grill, turning occasionally, for 5-7 mins or until golden brown and just cooked through. Set aside to cool.

STEP 3

Place the pastry on a clean work surface. Cut into 5mm-thick strips. Wrap 5-6 pastry strips around each sausage. Place on the lined tray. Lightly brush with egg. Bake for 20-25 mins or until the pastry is golden. Cool slightly.

STEP 4

Cut 1cm and 5mm discs from the cheese slices. Use a little tomato sauce to attach the cheese discs to each sausage roll to make eyes. Decorate with the writing icing. Serve warm or at room temperature with the tomato sauce.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.