Give everyone a fright this Halloween with these pastry-wrapped pigs in blankets mummies. Great for a haunting Halloween party of a terrifying tea time treat.
Pigs in Blankets Mummies
Recipe Details
Ingredients
For the mummies
- 500g block of puff pastry
- 2 packs of The Jolly Hog Pigs in Blankets
- 1 egg, lightly whisked
For the decoration
- 50g cream cheese
- Black pitted olives
- Tomato ketchup, for dipping
Method
- Preheat the oven to 200 degrees celsius. Line a baking tray with greaseproof paper
- Roll out the pastry and cut into 5mm wide long strips and wrap around each sausage in a disorderly fashion to give the impression of rough bandages, leaving a small space at the op of each sausage for the eyes
- Place the wrapped pigs in blankets on the lined baking tray and brush each sausage with a little whisked egg. Bake in the oven for 25 minutes until the pastry is golden brown
- Remove the pigs in blankets from the oven and allow to cool before decorating
- Either using a piping bag of simply a small spoon, add two cream cheese eyes to each mummy. Chop the olives into very small pieces and place one piece on each cream cheese blob to make the blacks of the eyes
- Transfer to a serving plate alongside some tomato ketchup for dipping