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Mummy pumpkin & sausage rolls

Scarily good mummy pumpkin & sausage rolls recipe

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  • Difficulty: Medium
  • Serves 8+

Preparation

Total time
50 Mins
Preparation time
25 Mins
Cooking time
25 Mins
  • 350g plain flour

  • 175g salted butter, cubed

  • 4 tbsp cold water

  • 350g sausage meat

  • 150g pumpkin purée

  • 1 tsp dried sage

  • ½ tsp salt

  • 1 egg

  • 18 edible eyes

  1. Preheat the oven to 200°C (fan)/gas mark 6

  2. In the large mixing bowl, combine the flour and butter by rubbing it together between your fingertips, until you get a crumb consistency

  3. Add the water and bring together with your hands to form a pastry dough

  4. Wrap the dough in cling film and pop in the freezer to rest while you make the filling

  5. Combine the sausage meat, pumpkin purée, sage and salt in a bowl. Set to one side

  6. Take the dough out of the freezer and, on a lightly floured surface, roll it out into a large rectangle (2-3mm thickness) then portion into 12 smaller rectangles

  7. Place nine of the pastry rectangles onto the tray and spoon the sausage filling into the centre of each one, leaving an index finger width border around every edge

  8. Beat the egg, then use your finger to egg wash the edges of each pie

  9. Cut the remaining three rectangles into 1cm strips and lay them over the filling of each pie, using the egg washed edges to stick them. Trim if necessary

  10. Use your finger to egg wash the strips then bake the pies for 20-25 minutes until golden. Allow to cool slightly before placing two edible eyes on each one and serving

Tips

Can't find edible eyes? A couple of blobs of mayonnaise should do the trick! You could use tiny bits of black olive for the puplis.

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