Mummy Sausage Rolls
A Halloween twist on classic sausage rolls: savory pork and apple filling wrapped in puff pastry to look like mummies, with olive eyes peeking out. These are fun, flavorful, and perfect for parties.
A Halloween twist on classic sausage rolls: savory pork and apple filling wrapped in puff pastry to look like mummies, with olive eyes peeking out. These are fun, flavorful, and perfect for parties.
Ingredients
10 ingredients- Calories
- 350 kcal
- Fat
- 22g
- Carbs
- 25g
- Protein
- 12g
Whole recipe (8 servings): 2800 kcal
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 small apple (such as Granny Smith), peeled and grated
- 500g pork sausage meat
- 1 teaspoon dried sage
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 500g puff pastry (ready-rolled or block)
- 1 egg, beaten
- 6 black olives, sliced into rings
Method
9 steps- Heat olive oil in a skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add grated apple and cook for another 2 minutes. Remove from heat and let cool completely.
- In a large bowl, combine sausage meat, cooled onion-apple mixture, sage, salt, and pepper. Mix well.
- Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Roll out puff pastry into a rectangle about 30cm x 25cm. Cut into 8 equal rectangles (about 7.5cm x 12.5cm each).
- Divide sausage mixture into 8 equal portions (about 60g each). Shape each into a log about 10cm long.
- Place a sausage log along one short edge of each pastry rectangle. Roll up tightly, sealing the seam with a little beaten egg. Place seam-side down on the baking sheet.
- Brush the tops with beaten egg. To create the mummy effect, cut a few thin strips from the remaining pastry (or use a knife to make shallow diagonal slashes) and lay them across the top of each roll, leaving a gap for the eyes. Brush strips with egg.
- Bake for 20-25 minutes, until pastry is golden and sausage is cooked through (internal temperature 75°C/165°F).
- Remove from oven and immediately place two olive slices on each roll for eyes. Let cool for 10 minutes before serving.
Recipe notes
Helpful tips
- For a spookier look, use a small piece of red bell pepper as a 'blood' dot on the olive eyes.
- These can be assembled ahead and frozen unbaked. Bake from frozen at 200°C (400°F) for 30-35 minutes.
Equipment
- Skillet
- Large bowl
- Baking sheet
- Parchment paper
- Pastry brush
- Knife
- Cutting board
- Measuring spoons
- Kitchen scale (optional)
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 180°C (350°F) oven for 10 minutes, or enjoy cold.
Additional tips
- Ensure sausage meat is cooked to an internal temperature of 75°C (165°F) to avoid foodborne illness. Handle raw meat safely and wash hands and surfaces thoroughly.
Recipe inspiration
Inspired by Kelly's Cakes and Bakes
Estimated nutrition
Per serving: 350 calories
Fat: 22 g · Carbs: 25 g · Protein: 12 g
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