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Mummy sausage rolls in puff pastry
Snack

Mummy sausage rolls in puff pastry

Small sausages wrapped in puff pastry with fine cuts so they look like bandages. Black olives for eyes. Warm rolls for a table where you want something to eat by hand.

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Rate:
38 min total
8 servings
Easy

Ingredients

servings
Units
  • 2 plader ready-made puff pastry
  • 8 stk cocktail sausages
  • 1 stk egg
  • 16 stk black olives
  • 1 tbsp sesame seeds

Instructions

  1. 1

    Prepare pastry and sausages

    1. Preheat the oven to 200°C / 400°F.
    2. Line a baking sheet with parchment paper.
    3. Roll the puff pastry out on a lightly floured surface to about 3 mm thick.
    4. Cut rectangles about 12 × 4 cm — one for each sausage.
    10 min
    Room temperature
    BowlRolling PinBakingSheet
  2. 2

    Shape the mummies

    1. Place a sausage at one end of a rectangle.
    2. Roll the pastry tightly around the sausage until it is covered.
    3. Make diagonal cuts in the pastry with a small sharp knife — without cutting through to the sausage.
    4. Gently pull the cuts apart so they look like layers of bandage.
    5. Place the rolls on the sheet with a little space between them.
    10 min
    Room temperature
    Knife
  3. 3

    Bake and add eyes

    1. Brush the rolls with beaten egg. Sprinkle sesame seeds over if using them.
    2. Bake for 16–18 minutes until the pastry is golden and baked through.
    3. Let them cool on the sheet for 2–3 minutes.
    4. Press in two olive halves as eyes while the pastry is still soft and warm.
    18 min
    200°C
    OvenBakingSheet

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Details

Nutrition

Calories

220kcal

Protein

6g

Fat

14g

Carbs

16g

Serving Size

1stk

Dietary

Allergens

GlutenEggMilk

Serving

Suggestions

  • • Serve warm. The pastry softens if they sit too long.

Drink Pairings

  • • juice: Apple juice.

Side Pairings

  • • Raw vegetables.

Storage

Fresh

  • • Duration: 1 days
  • • Temperature: Room temperature
  • • Method: Eat the same day. Store briefly in a closed container.

Frozen

  • • Duration: 1 months
  • • Temperature: -18°C
  • • Method: Freeze unbaked rolls. Bake from frozen until golden, about 22 minutes.

Reheating

  • • Oven: Warm at 175°C / 350°F until the pastry is crisp again. (175°C)

Tips

Preparation

  • • Pat the sausages dry so the pastry does not get wet while you work.

Cooking

  • • Olives stay in place best when the rolls have just come out of the oven.

Serving

  • • Let them rest a moment before moving — puff pastry is fragile when very hot.

Variations

Flavor

  • A pinch of paprika on the egg wash before baking adds color to the bandages.

Method

  • Halve the sausages lengthwise and use shorter pieces of pastry for smaller bites.

Toppings

  • Mustard or ketchup on the side if you want a dip.

Author

C

Camilla

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Comments

Author

C

Camilla