- 1 British free range egg, beaten
- 1tsp tomato puree
- 1 x 454g pack British Cumberland pork sausages
- 0.5 of 375g pack ready rolled lighter puff pastry
Preheat the oven to 190°C, fan 170°C, gas 5. Unroll the pastry and cut it into 8 strips, about 1cm wide. Roll out the strips to make them a bit longer.
Wrap a pastry strip around each sausage, starting at one end to look like a ‘mummy’. Brush with a beaten free-range egg and put the sausages on a lined baking sheet.
Dip a cocktail stick into the tomato purée and dot eyes on each sausage. Bake for 25-30 minutes, until the pastry is golden and sausages are cooked through.