Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Fiendish sausage fingers recipe

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

Serves 12 (makes 12)
25 mins to prepare and 15-20 mins to cook
261 calories / serving

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