Mummy Sausages in Puff Pastry

1. 1 Frankfurterspack 400 g ≈ $3.50 90 g
2. 2 Puff pastry (frozen)pack 500 g ≈ $4.50 50 g
3. 3 Eggspack 10 pcs ≈ $1.89 0.2 pcs
4. 4 Mayonnaise 4 g
5. 5 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Thaw the puff² pastry, roll it out to 3mm thick, and cut into 1cm-wide strips.

2. Pat the sausages dry, then wrap each one with 2–3 overlapping strips of pastry like a bandage, leaving a narrow gap at the top for the 'face'.

3. Place on a parchment-lined baking tray, seam-side down, and brush with beaten egg.

4. Bake at 200°C (400°F) for 15–18 minutes until the pastry is golden brown.

5. Add two dots of mayo and a pinch of paprika for eyes, then serve warm with ketchup or mustard.