Sausage mummies with puff pastry

Thaw pastry sheet at room temperature for 40 minutes. Unfold pastry onto lightly floured surface. Roll into 16-in. X 12-in. Rectangle. Spread with mustard. Cut into eight 16-in. X 1-1/2-in. Strips. Wrap one strip of pastry around each sausage. Place 1 in. Apart on an ungreased baking sheet. In a bowl, combine the egg and water. Brush over pastry.

Cut your sheets of puff pastry to the length of your sausages and 3 to 4 inches wide. Brush one end of the pastry with a beaten egg, then roll the sausage into the pastry. Place the end of the pastry at bottom, and press down gently to seal the edge. For raw sausage, bake in preheated oven for about five minutes, or until firmed up with a light crust. Roll puff pasty sheet out on a well-floured surface to about 9 or 10 inches square, and then use a pizza cutter or chef's knife to slice into roughly 1/4 inch wide strands. Wrap sausage patties in strands of puff pastry.

Rachael Ray: Homemade Sausage Roll. No Halloween episode would be complete without some scary recipes inspired by skeletons, ghosts, or mummies. Thus, Rachael Ray prepared her Yummy Mummy Recipe, which you can make at times other than Halloween, because it’s just a Sausage Puff Pastry Recipe, or Sausage Roll. Ingredients: 1 packet (400g) puff pastry 6 frankfurter sausages; Mustard or tomato sauce, for serving ; Method: Slice puff pastry lengthways into thin strips.; Wrap strips around the frankfurter sausages to create the appearance of bandages.; Make sure you leave a little gap for the ‘face’.; Bake in a 20 0 ̊ C preheated oven for 15-20 minutes or until golden.

Brush the puff pastry with egg yolk and again, don't be too orderly. Sprinkle with pepper or paprika if desired. Preheat the oven to 180 C / Gas 4. Place the mummies on a baking tray and bake in the lower third of the preheated oven until golden brown, about 25 minutes.

Working on a parchment paper, roll out one defrosted puff pastry and mound the sausage down the middle. Cut strips about 1 inch wide on either side of the sausage and crisscross the dough as you pull it over the sausage, resulting in a mummy-like appearance. Transfer the roll to a parchment-lined metal rack set over a rimmed baking sheet.

Get full Puffy Sausage Mummies Recipe ingredients, how-to directions, calories and nutrition review. Rate this Puffy Sausage Mummies recipe with 1 sheet frozen puff pastry, 2 tbsp honey mustard, 4 fully cooked johnsonville chicken sausage cajun style (3 oz each), cut in half lengthwise, 1 … Spoon the sausage mixture down the center of the pastry sheet. Starting at the short side closest to you, fold the pastry strips over the sausage mixture, alternating sides, to cover the sausage mixture. Place the pastry onto a baking sheet. Brush the pastry with the egg mixture. Bake for 30 minutes or until the pastry …

Repeat with the second 1/2 pound (225 grams) of puff pastry. (Altogether you will have 12 squares of puff pastry.) Sausage Potato Turnovers: Working with one square of puff pastry at a time, brush the edges of the puff pastry with egg wash. Place about 1 tablespoon of the filling in the center of the pastry.

Ingredients. Sausage Puffs. 7 ounces all-butter puff pastry, cut into four 5-inch squares; 1 large egg yolk, mixed with 1 tablespoon water; 4 fully–cooked packaged sausages, such as Andouille

Sausage Mummies Resting in Peas… [[MORE]]We couldn’t resist this twist on pigs in a blanket. Brooklyn Cured’s smoked beef sausages get the mummification treatment with prepared puff pastry. Don’t skip...

Unroll refrigerated Puff Pastry Dough on enclosed parchment paper and cut in half crosswise, returning half of pastry to refrigerator. Remove parchment from the pastry and place on counter, and sprinkle with 2/3 cup Parmesan and then top with pastry. Using a rolling pin, roll lightly to press cheese into pastry. Spread with sausage.

Yummy Mummy: Homemade Sausage Wrapped in Puff Pastry This video is unavailable because we were unable to load a message from our sponsors. If you are using ad-blocking software, please disable it … Hot Dogs in Puff Pastry from Barefoot Contessa. Preheat the oven to 375 degrees. Lay the cold puff pastry on a board and cut a 5 -inch wide strip to match the length of the hot dogs. Brush a 3-inch-wide strip of the cut pastry generously with Dijon mustard. Place a hot dog at the end of… Roll the chilled puff pastry dough to about 1/8-inch thick. Cut pastry into four equal rectangles. In the center of each pastry, dollop a quarter of the pork mixture, then form it into a long sausage running lengthwise on the pastry strip. Lightly brush one long edge of the pastry with egg wash.

Mummy 'pigs in a Blanket': If you love sausage rolls, sausages, puff pastry flakey goodness then this adorable Halloween party snack is for you!. I have made both large (parents) and small (kids) mummies to show how adorable they can be at any size and how easy it is to make …

Mini Mummy Sausage Rolls 35 minutes. These tasty wee treats are great for spooky themed party, Halloween or not. Cocktail sausages wrapped in puff pastry then served …

Separate the meat mixture into about 6 even bits. For me my mixture was about 1.3kg, divided by 6 half pieces of puff pastry. So, it was about 220grams of mixture for sausage roll. (this is for 3 sheets of puff pastry cut in half, if you are using 4 full sheets then divide the mixture into 8 about 162.5grams, but this will alter cooking time) As you get near the top of the sausage, leave a gap in the pastry pattern to make room for the mummy's eyes. If a single pastry strip isn't long enough, just continue with one of the other strips. Repeat steps above until you've made all eight mummies. Preheat oven to 400 degrees. Place the mummies … Wrap the pastry strips around each frankfurter to create a mummy-wrap effect. Brush with the beaten egg, then put on a lined baking tray. Step 4. Bake in the oven for 18-20 minutes, until the pastry is puffed and golden, and the sausages cooked through. Use … 4. Wrap the strips of pastry roughly around each sausage or soysage to create a mummy effect, leaving a gap for the eyes. 5. Place the mummies on a lined baking tray, then lightly brush the pastry with the beaten egg. 6. Bake for 20 minutes at 200 degrees until the pastry goes puffy and golden and the sausages/ soysages are cooked through. 7. Place the pastry on a clean work surface. Cut into 5mm-thick strips. Wrap 5-6 pastry strips around each sausage. Place on the lined tray. Lightly brush with egg. Bake for 20-25 mins or until the pastry is golden. Cool slightly. STEP 4. Cut 1cm and 5mm discs from the cheese slices. With the wet side of the dough facing out, wrap a strip of pastry around each sausage in a candy cane pattern. As you get near the top of the sausage, leave a gap in the pastry pattern to make room for the mummy's eyes. If a single pastry strip isn't long enough, just continue with one of the other strips.

Roll out the pastry to a 0.5cm thin, large rectangle. Cut thin strips and roll each strip around a Frankfurter sausage until you have made a mummy. Leave a little space at the top so that you can pipe little mayo eyes later on. Place on a rectangular tray lined with greaseproof paper. Brush each mummy with egg and bake in the oven for 10-15 These are such fun to make and will certainly impress. I use 62g of Tesco Ready Rolled Light Puff Pastry per sausage. Just cut into strips and wrap around the sausages. The eyes can be created in two ways.. Firstly you can use edible eyes which are the easy way (available here on AMAZON) or use a tiny blob of low fat soft cheese with chopped up Black olives or a Black peppercorn.

Cut the pastry into thin 1/2cm strips; Wrap each sausage unevenly and slightly skew with the pastry strips, leaving a gap towards the top for the eyes; Return to the oven and bake until pastry is golden; Once cooked, remove the sausages and place two little dollops of mustard in the gaps to create the eyes. Lay a half of a hot dog or sausage on the mustard and sprinkle with herb of choice. Brush the other end of the rectangle with a little of the beaten egg and roll the sausage up in the pastry, sealing the ends. Put the sausage rolls in the refrigerator for 15-20 minutes for the pastry to chill. Cut the pastry sheets in half. Roll one portion of the mince mixture into a sausage shape the length of the long side of the pastry sheet. Place the sausage on the pastry and roll up, sealing the edge with a bit of water. Repeat with the remaining portions of mince mixture and pastry sheets. Cut each log into smaller portions, 1.5-2cm thick. Thaw pastry sheet at room temperature for 40 minutes. Unfold pastry onto lightly floured surface. Roll into 16-in. X 12-in. Rectangle. Spread with mustard. Cut into eight 16-in. X 1-1/2-in. Strips. Wrap one strip of pastry around each sausage. Place 1 in. Apart on an ungreased baking sheet. In a bowl, combine the egg and water. Brush over pastry. Starting at the bottom of each hot dog, wrap a strip or two of puff pastry around, layering so it looks like strips of bandages. Once you get closer to the top, be sure to leave a space for the face. (You may need to cut an extra strip for the head piece.) Brush mummies with egg wash, then place on a cookie sheet lined with parchment paper. Deselect All. 1 pound fresh lamb sausage, 1/2-inch thick, in a coil. 2 sheets commercial puff pastry, thawed 2 tablespoons Dijon mustard 1 egg, beaten with 1 tablespoon …

Defrost puff pastry on bench then cut each in half length ways In food processor place onion, coleslaw, herbs, salt, pepper, baby spinach, sugar, coriander and blend until finely chopped. Empty into a bowl then add mince, crumbs, egg and sweet chilli and mix … Remove skin off the sausages (optional) and leave to one side. Cut thin strips of the puff pastry, approximately 5mm in thickness and wrap around each sausage as desired. Lay on a baking tray with grease proof paper and egg wash the pastry. Place in a pre-heated oven at 350F for 20-30 minutes, until the pastry is golden. Wrap the sausages with the puff pastry, leaving a space open for the face. Put them mummies on a baking tray and brush with egg wash if you like to give it more color. Bake in Mummy Sausage Links... Wrap sausages using thinly cut slices of puff pastry. Bake in oven at 375 degrees until puff pastry is golden brown, 13-15 mins. Use hot sauce or ketchup to make two dots on each sausage. Place tiny slices of black olives on dots for eyes. Shop related cuts.

As you get near the top of the sausage, leave a gap in the pastry pattern to make room for the mummy's eyes. If a single pastry strip isn't long enough, just continue with one of the other strips. Repeat steps above until you've made all eight mummies… Add cooled sausage mixture into the spinach mixture, incorporate well. Filling is now ready. Cut each puff pastry sheets into 2 rectangles. Brush the top layer with mustard. Fill pastry sheets with filling. Crimp the edges using a fork. Cut 2 slits on top of each pastry. Bake for 15-25 minutes until golden brown.

As you get near the top of the sausage, leave a gap in the pastry pattern to make room for the mummy's eyes. If a single pastry strip isn't long enough, just continue with one of the other strips. Repeat steps above until you've made all eight mummies. Preheat oven to 200 C. 4. Bake in the oven for 18-20 minutes, until the pastry is puffed and golden, and the mixture has cooked through. 5. Use blobs of soft cheese for the eyes, then top with a small piece of black olive to decorate 6. Place finished mummies on a serving board and further decorate with tomato sauce. Puff Pastry Sausage Rolls are some of the most moreish foodstuffs on the planet. There is a reason Greggs Sausage Rolls are so damn popular you know! But they are super easy to make at home with great sausage meat for an even better version!

Roll out pastry on wax or parchment paper. I lightly spray the paper with cooking spray to keep from sticking. Most pastry dough has two line down the middle. Cut down those vertical lines to make 3 separate pieces. Then make smaller horizontal cuts to make small pieces to wrap each sausage. Remove sausages from the oven and wrap each one carefully with the pastry to create a mummy effect. Place onto the baking tray and brush with the beaten egg. Bake in the oven for 18-20 minutes, until the pastry is puffed and golden, and the sausages cooked through. Place a sausage slice on one puff pastry sheet strip and wrap the sheet around the sausage just once or max 1 and 1/2 turns and then cut the ends. Repeat the same with remaining strips and sausage slices. Place on a tray (which can fit in refrigerator) lined with aluminum foil and place in refrigerator while you work on other half of the puff

Sausage Mummies. These mummies are ghoulishly good on their own or as a side dish. Directions. Roll out 1 puff pastry sheet into a 10-inch square; cut into 1/4-inch strips. Wrap a few strips around each of 12 frozen fully cooked breakfast sausage patties. Bake at 400 degrees F until golden, about 15 minutes. Dot with ketchup to make eyes. As you get near the top of the sausage, leave a gap in the pastry pattern to make room for the mummy's eyes. If a single pastry strip isn't long enough, just continue with one of the other strips. Repeat steps above until you've made all eight mummies. Preheat oven to … Jan 18, 2020 - Explore My Info's board "Sausage Puff Pastry" on Pinterest. See more ideas about Cooking recipes, Recipes, Food. Unroll the puff pastry and with a sharp knife cut dough in half (lengthwise). Divide meat into four even portions and place meat in the center of each piece of puff pastry. In a small bowl and the remaining egg and whisk together with 1 tablespoon of water. Dip a pastry brush in the egg wash and paint the outside of the pastry. Keto Flaky Puff Pastry Sausage Rolls 3 Ways. 0.6-1g net carbs each. If you’re looking for a 5-minutes quick recipe, this is definitely not the one. Puff pastry wasn’t invented for the faint-hearted in mind, as I’m sure you’ve witnessed on The Great British Bake Off many times. It is the holy grail of the pastry … 1 sheet puff pastry... Brush the surface of the of each pork sausage mummy with the beaten egg. 5. Bake the pork sausage mummies in the pre-heated oven for 15 minutes until the mummies are puffed and golden. 6. To create the eyes for your mummy … Wrap the pastry strips around each frankfurter to create a mummy-wrap effect. Then, brush each strip with the beaten egg and put on a lined baking tray. Bake in the oven for 18-20 minutes, until the pastry is puffed and golden, and the sausages are cooked through. Heat oven to 200C/180C fan/gas 6 and brush 2 baking trays with a little oil. Mix the honey, ketchup and mustard together in a bowl, then brush over the chipolata sausages. Makes 12 sausage mummies. Method: Remove skin off the sausages (optional) and leave to one side. Cut thin strips of the puff pastry, approximately 5mm in thickness and wrap around each sausage as desired. Lay on a baking tray with grease proof paper and egg wash the pastry. Place in a pre-heated oven at 180C for 20-30 minutes, until the pastry