Fiendish sausage fingers recipe
These pastry fingers make a fiendishly good snack at any Halloween party and are super-easy to make. Kids will be pleasantly surprised when they take a bite and discover a delicious sausage-filled centre.
See method- Serves 12 (makes 12)
- 25 mins to prepare and 15-20 mins to cook
- 261 calories / serving
Ingredients
- 375g pack ready rolled shortcrust pastry
- 12 chipolatas
- 1 egg, beaten
- 6 black olives, halved
- Parmesan, grated
- tomato ketchup, to serve
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Shop ingredientsEach serving contains
- Energy
- 1090kJ 261.0kcal
- Fat
- 20g
- Saturates
- 7g
- Salt
- 0.6g
- Sugars
- 1g
of the Reference intake
Carbohydrate 15.3gProtein 6.9gFibre 1.7g
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Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Unroll the pastry and use a rolling pin to shape into a longer rectangle (about 25cm x 48cm). Halve lengthways, then cut each length into 6 rectangles.
- Roll the pieces of pastry around the chipolatas, pressing together at one end to create a fingertip shape. Use a sharp knife to mark lines in each finger.
- Brush each finger with the egg wash and press a halved black olive 'fingernail' onto the tip. Lay on a tray lined with nonstick paper. Sprinkle over the grated Parmesan and bake for 15-20 mins, until golden. Brush the base of the fingers with tomato ketchup 'blood' to serve.
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