-
-
Add this recipe to your binder
This recipe is in your binder
-
Fiendish sausage fingers recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
18 ratings
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
Ingredients
- 375g pack ready rolled shortcrust pastry
- 12 chipolatas
- 1 egg, beaten
- 6 black olives, halved
- Parmesan, grated
- tomato ketchup, to serve
Each serving contains
-
Energy
1090kj
261kcal
13%
-
Fat
20g
28%
-
Saturates
7g
37%
-
Sugars
1g
1%
-
Salt
0.6g
11%
of the reference intake
Carbohydrate 15.3g
Protein 6.9g
Fibre 1.7g
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.
See more Halloween party ideas