If you love sausage rolls, sausages, puff pastry flakey goodness then this adorable Halloween party snack is for you!. I have made both large (parents) and small (kids) mummies to show how adorable they can be at any size and how easy it is to make awesome food and decorations for your Halloween parties!

These are a personal favourite and I hope that you like them too and use them for future parties!!!

Step 1: Ingredients

- 24 small chipolata sausages or 12 normal sausages and 12 small chipolatas

- 1 large egg + 1 tsp water (for egg wash)

- 2-5 sheets of puff pastry (This depends on how much you want to cover your mummies and how big your sausages are. You can also overlap the pastry to make extra flakey mummies!! you would need closer to 4/5 sheets in this case)

- 1-2 tsp oil for frying the sausages

- White cheese (I’m using small bocconcini cheese as these will be for the whites of their cute little eyes)

- Chopped olives (for the pupils of the eyes)

- Sauces to serve

Step 2: Equipment

- Knife (you may want to use round cut-outs to make circular eyes for the mummies. or you can cut circles in cheese with the knife).

- Pastry brush

- Frying pan

- Oven

- Baking tray and baking paper

- Fork

Step 3: Cook the Sausages

First, we cook our sausages! of course, larger sausages will take longer to cook so make sure to start cooking these before the smaller sausages. Take the sausages off the heat, pat off excess fat and allow to cool before the next step. Do not worry if they are not completely cooked through as they will continue to do so in the oven.

It is important to cook sausages before baking them for a couple of reasons. If your sausages are extra fatty excess fat leaking from the sausages can make the pastry go flakey. Sausages can also shrink when cooked therefore t is better to at least partially cook them beforehand to make sure that the pastry is properly on the sausage.

Step 4: Cut Your Pastry

Now it is time to cut our mummy wrapping! I find that it is important to work with one sheet of puff pastry at a time because if it defrosts too much the pastry expands, becomes gooey and hard to work with and does not brown up as nicely as it should. Depending on how large you want your mummy wrapping to be I would aim between 5mm to 1 cm in thickness for small chipolata sausages and 1-2cm strips for large sausages.

Step 5: Wrap Your Mummies!!

Quickly take the sliced puff pastry and wrap it around the cooled sausages wrapping them so that are securely covering the sausage. Make sure to crisscross the pastry and leave a small window or face at one end of the sausage (this will be the face for later). And don't worry they all don't have to be the same everyone is an individual and i'm sure mummies don't want to be the same either.

Step 6: Cover in Egg Wash and Bake

Make the egg wash for the pastry by whisking together the egg and 1tsp of water. then brush this over the pastry on the mummies and bake in a preheated fan-forced oven at 200 degrees Celcius (390 degrees Fahrenheit) for 15-18 minutes until your pastry is beautiful and golden and flakey!!!

Step 7: Prepare Decorations for Faces

Now for our adorable eyes!!! use any white cheese that you have and cut out circle shapes for your eyes. You can do this by using your knife, metal cake piping tips, small or large straws (many ways here people!!).

When the sausages are out of the oven to let them cool for a few minutes, if you place the cheese eyes when they are hot they will melt (this could give a cool gooey effect but each to their own).

In the little space between the pastry on the mummies place 2 white circles and then add a small piece of olive on top to make the pupil. (they look so cute!!!!)