Halloween Sausage Rolls
These Halloween sausage rolls take just a few minutes to make, then just 25 minutes in the oven for great party treat.
Equipment
- oven tray lined with parchment paper or silicon
- Sharp knife
- Pastry brush
- Spatula
Ingredients
- 12 pork chipolatas
- 160 g puff pastry ½ of a sheet
- 1 teaspoon honey optional
- ½ egg
- 24 candy eyes
Instructions
- Lay out the pastry on a board.
- Cut 12 strips from the shorter edge about 1 centimetre or half an inch wide.
- Line a baking tray with parchment or silicon.
- Wrap each chipolata in the pastry in a spiral pattern. Be sure to overlap the pastry at each end so that the pastry doesn't unravel.
- Mix the egg with a tablespoon of water and use a pastry brush to glaze the Halloween sausage rolls.
- Preheat the oven to 200 C / 400 F / 180 FAN / Gas 6 and bake for 25 to 30 minutes or until the pastry is golden.
- Let the sausages rest for a few minutes on the oven tray.
- Transfer to a serving plate and use some honey to stick the eyes on when they have cooled slightly.
Nutrition
Calories: 81kcalCarbohydrates: 7gProtein: 1gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.001gCholesterol: 7mgSodium: 49mgPotassium: 11mgFiber: 0.2gSugar: 1gVitamin A: 10IUVitamin C: 0.003mgCalcium: 2mgIron: 0.4mg
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