Mummy Sausage Rolls
The simplest thing you can make for Halloween, and the first thing to disappear from the table. All the work is in cutting the pastry into strips and winding them so a gap is left near the top — that gap is what turns a sausage in pastry into a mummy. Children wind them just as well as adults, only thicker.
- Prep
- 25 min
- Cook
- 25 min
- Total
- 50 min
- Servings
- 8
- Level
- Easy
- Per serving
- 390 kcal
Ingredients
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What to use instead
Thin smoked sausages work well — the mummy comes out longer and the flavour is stronger.
Makes: 8 mummies
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
Oven
190 °C · top and bottom heat, no fan
With a fan: 170 °C
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Step 1: Heat the oven
Set the oven to 190°C and line a baking sheet with parchment. Pat the sausages dry — pastry slides off a damp surface.
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Step 2: Cut the pastry
Roll the pastry out to 3 mm and cut it with a sharp knife into strips about 1 cm wide. Length does not matter: short strips look better, because a bandage is made of scraps.
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Step 3: Scatter the cheese
Dust the strips lightly with the grated cheese. It melts between the layers and glues the bandages down, and adds a savoury edge at the same time.
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Step 4: Wrap the mummies
Wind the strips around each sausage crosswise and at random, leaving gaps — that is what reads as a bandage. About 1.5 cm from one end, leave a clean gap for the face.
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Step 5: Brush with egg
Lay the mummies on the sheet seam side down and brush with beaten egg — the pastry only, not the face gap, or it browns along with everything else.
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Step 6: Bake
Bake for 22–25 minutes, until the pastry is deep golden and visibly flaky. The sausage is cooked long before that, so go by the colour of the pastry.
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Step 7: Add the eyes
Rest for 5 minutes, then put two dots of mustard in the gap. Mustard runs on hot pastry, so do not rush this.
Tips & variations
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Tip
If the pastry turns soft and starts stretching instead of cutting, put it in the freezer for 10 minutes. Warm puff pastry tears.
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Variation
Filo makes even better bandages: use 2 sheets, brush each with oil, scatter with cheese and cut into strips. Drop the oven to 170°C and keep the same time.
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Swap
Thin smoked sausages work well — the mummy comes out longer and the flavour is stronger.
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Storage
Wrap them the night before, cover and refrigerate for up to a day, then bake just before serving. Baked ones reheat in 5 minutes at 180°C.
Nutrition
| 1 serving | Whole dish 8 servings | |
|---|---|---|
| Energy | 390 kcal | 3,120 kcal |
| Protein | 13 g | 104 g |
| Fat | 27 g | 216 g |
| Carbohydrates | 24 g | 192 g |
Approximate values calculated from standard ingredient data.
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