Name: Halloween sausage roll zombie fingers
Prep time: 65 min
Cook time: 30 min
Total time: 95 min
Ingredients: 1 tablespoon extra virgin olive oil; 1 large (200g) onion, chopped finely; 1 clove garlic, crushed; 1 large (180g) carrot, grated; 250 gram sausage mince; 250 gram beef mince; 1 egg, beaten lightly; 1 tablespoon finely chopped fresh flat-leaf parsley; 2 tablespoon tomato sauce, plus extra, to serve; 5 sheets puff pastry, partially thawed; 1 egg, beaten lightly, extra; 40 natural almonds

Halloween sausage roll zombie fingers

Your little ones will love snacking on these eery-looking zombie fingers this Halloween. Complete with a pointing almond 'finger nail' and tomato 'blood' dipping sauce, these fun snacks taste just like the sausage rolls you know and love.

Makes 40

Prep

1H 5M

Cook

30M

Total

1H 35M

Skip to Recipe

Ingredients

1 tablespoon extra virgin olive oil

1 large (200g) onion, chopped finely

1 clove garlic, crushed

1 large (180g) carrot, grated

250 gram sausage mince

250 gram beef mince

1 egg, beaten lightly

1 tablespoon finely chopped fresh flat-leaf parsley

2 tablespoon tomato sauce, plus extra, to serve

5 sheets puff pastry, partially thawed

1 egg, beaten lightly, extra

40 natural almonds

Method

1.Preheat oven to 220°C (200°C fan-forced). Line three oven trays with baking paper.

2.Heat oil in a medium fry pan. Add the onion, garlic and carrot; cook, stirring, over a medium-high heat until softened.

3.Combine onion mixture with minces, egg, parsley and tomato sauce in a large bowl. Season to taste. Mix until combined.

4.Cut each pastry sheet into four equal strips. Place 2 tablespoons of mince mixture along long edge of each pastry strip. Brush edges of pastry lightly with some extra beaten egg; roll pastry over to enclose the filling, leaving seam-side down.

5.Cut each roll in half, then pinch one end of each roll together to make a finger-tip shape. Press an almond into each fingertip to form the nail and mark small lines across fingers to resemble wrinkles.

6.Place the fingers on the prepared trays; brush with remaining extra egg. Bake for 20 minutes or until golden.

7.Serve fingers with tomato sauce to resemble blood.

Suitable to freeze. Not suitable to microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories