Servings: 12 mini mummies
Prep time: 15 minutes
Cook time: 15 to 20 minutes
Ingredients
- 12 mini cocktail sausages
- 1 sheet of puff pastry (about 225 g)
- 1 egg, beaten
- 15 ml (1 tablespoon) water
- 15 ml (1 tablespoon) yellow mustard or ketchup, for the eyes
- Ketchup or mustard, for serving
Preparation
- Preheat the oven to 200 °C (400 °F). Line a baking sheet with parchment paper.
- On a lightly floured work surface, unroll the puff pastry and cut it into thin strips about 5 mm (¼ in.) wide.
- Wrap the strips of pastry around each mini sausage, crossing them slightly to mimic the bandages of a mummy. Leave a small section uncovered at one end to form the face.
- Place the mini sausages on the baking sheet, spacing them slightly apart.
- In a small bowl, mix the beaten egg and water. Gently brush the puff pastry with the mixture.
- Bake for 15 to 20 minutes, until the pastry is golden brown and crispy.
- Let cool for a few minutes. Using a toothpick, place two small dots of mustard or ketchup on the uncovered part of each sausage to form the eyes.
- Serve the mini mummies with ketchup or mustard.
