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Sausage Mummies

Gina Narramore

Gina Narramore

Author

Recipes

Ingredients

  • 375 g pack ready rolled or block of light puff pastry
  • 1 tbsp flour, to sprinkle
  • 350 g pack frankfurter sausages
  • 1 egg, lightly beaten
  • 4 tsp soft cheese, to decorate
  • 1 tsp chopped black olives, to decorate
  1. Preheat the oven to 200C/180C fan/gas mark 6.
  2. Gently roll out the pastry to 0.5cm thick over a floured surface. Then, cut vertically into long, thin strips that are about 0.5cm wide. You’ll need 1-2 strips per Frankfurter and you may have some leftover pastry. Wrap it up, pop it in the fridge and save it for another dish. 
  3. Wrap the pastry strips around each frankfurter to create a mummy-wrap effect. Then, brush each strip with the beaten egg and put on a lined baking tray.
  4. Bake in the oven for 18-20 minutes, until the pastry is puffed and golden, and the sausages are cooked through. Make eyes on each roll with a small blob of soft cheese, then top with a small piece of black olive.

Recipe taken from Sainsbury’s.

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