Spooky Sausage Rolls

Method

1. Preheat your oven to 190⁰C (fan)/210⁰C
2. Place the entire contents of your stuffing mix into a large mixing bowl and add the boiling water. Stir thoroughly.
3. Allow the mix to absorb the water and allow it to cool.
4. Add the sausage meat to the mixing bowl. Use your hands to mix until it’s completely blended.
5. Allow to cool further in the fridge while prepping the pastry.
6. Roll out the pastry and cut it evenly in half.
7. Lightly wash with the egg, ideally using a pastry brush.
8. Lay the pastry out on a lightly floured counter.
9. Pipe the mix onto the pastry to form a log in the centre of the pastry.
10. Dampen the edges with a little water, then roll up to seal.
11. Lay the rolls sealed side down, then cut each into 4 lengths.
12. Pinch the top of each sausage roll together at the top, then snip the bottom of each one in a zig-zag pattern to make a ghost-like outline.
13. Make 2 holes at the top using a toothpick. Wiggle the toothpick to make the eyes the size you want.
14. Wash with the egg. Cook for 20-25 minutes until golden brown.

Top Tip – Use chopped black olives or red peppers to put in the eyeholes to make them extra spooky!