Mummy Sausages in Flaky Pastry
Sausages wrapped in strips of flaky pastry with mayo eyes. A fun hot snack kids can assemble themselves.
- Time
- 35 min
- Serving
- 475 kcal
- Ingredients
- ≈ $1.28
- Protein
- 14 g
Ingredients
- 1 Frankfurterspack 400 g ≈ $3.50 90 g
- 2 Puff pastry (frozen)pack 500 g ≈ $4.50 50 g
- 3 Eggspack 10 pcs ≈ $1.93 0.2 pcs
- 4 Mayonnaise 4 g
- 5 Ketchup 10 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Thaw the pastry, roll it out to 3mm thickness, and cut into 1cm-wide strips. Whisk an egg with a fork.
Pat the sausages dry, then wrap each with 2–3 overlapping strips of pastry like bandages, leaving a narrow gap at the top for the ‘face’.
Arrange on a parchment-lined baking tray, seam-side down, and brush with the beaten egg.
Bake at 200°C (390°F) for 15–18 minutes until the pastry is golden.
Dot two mayo ‘eyes’ on the face and serve warm with ketchup.
Tips
- Why it works
- Roll the pastry to 3mm thick so the strips wrap tightly around sausages without tearing when you handle them. Thicker strips puff unevenly and stick together.
- Substitutions
- Use cream cheese instead of mayo for the eyes. It’s firmer and won’t melt as fast. Skip paprika if you don’t have it; just use extra mayo for eyes.
- Common mistakes
- If the pastry stays pale after baking, the oven isn’t hot enough or the egg wash was too thin. Check the tray isn’t blocking heat.
- Storing and reheating
- Eat fresh or within 1 day. Reheat in a toaster oven at 180°C for 3–4 minutes until the pastry crisps again.
- Serve with
- Pair with a simple green salad and a glass of cold milk for a balanced snack that kids will finish quickly.
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