Halloween Sausage Mummies
Photography Josh Griggs.
These are super quick to make, use pre-cooked sausages for the best result. Serve with a bowl of tomato sauce for dipping.
Makes: 8 MUMMIES
INGREDIENTS
500 grams pre-rolled savoury shortcrust pastry
8 long frankfurter or hot dog sausages
1 egg, lightly beaten
honey or mustard for sticking
edible eyes
METHOD
Equipment: Line a baking tray with baking paper.
Preheat the oven to 200ºC fan bake.
Cut the pastry into long 5mm-wide strips.
Prick the frankfurters with a fork a couple of times — this should mean they won’t split in the oven.
Lay a strip of puff pastry on the bench and roll it around the sausage creating a mummy effect, leaving a little gap near the top for the eyes. Brush the pastry with egg wash.
Place the mummies on the prepared tray and bake for about 20 minutes until the pastry is golden. Cool until just warm.
Dab a little honey or mustard on the back of the eyes and press into the gap of the pastry.
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.