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Fiendish sausage fingers recipe

17 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