Spooky Sausage Roll
I’m all for trick or treating, but can we normalise giving crisps over chocolate, please? Halloween is a sweet-toothed paradise, but for the savoury-favoured among us, it’s not all it’s cracked up to be.
These spooky snacks are paving the way for tangy halloween treats, and they’re also incredibly easy to make.
Ingredients (Makes 6)
- 250g pork mince or meat-free alternative
- 30g panko bread crumbs
- 1 tsp dried thyme
- 20g grated parmesan (omit and swap for 15ml soy sauce if making meat free)
- 120g puff pastry
- 1 egg or 100ml milk alternative
- Edible googly eyes (optional)
Method (Total time 45- 50 mins)
Step 1: Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6. Combine the mince, dried thyme, parmesan, panko breadcrumbs and a generous pinch of black pepper in a bowl. Mix everything together until the breadcrumbs are fully incorporated.
Step 2: Divide the mixture into 6 equal portions and roll the portions into sausage shapes about 10 cm long. Place on a parchment lined baking tray.
Step 3: Unroll your puff pastry and cut 1cm wide strips, you might need two strips per sausage. Wrap the pastry around the sausage shapes leaving gaps and overlapping in places to look like bandages. Place back on the baking sheet. Using a pastry brush glaze your pastry with either your egg or milk replacement.
Step 4: Put in the oven for 20 – 25 minutes until the pastry is golden brown and the mince is cooked through. Add the edible eyes just before serving. Serve with a condiment cobweb of ketchup & mustard.
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