Mummy sausage & pumpkin pies

Make Halloween extra fun with these amazing mummy pies!

Servings

9 portions

Ingredients

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Method

Step 1

Preheat the oven to 200°C (fan).

Step 2

In the large mixing bowl, combine the flour and butter by rubbing it together between your fingertips, until a crumb consistency is achieved. Add the water and bring together with your hands to form a pastry dough. Wrap the dough in cling film and pop in the freezer to rest while you make the filling.

Step 3

Wash up the mixing bowl then use it to combine the sausage meat, pumpkin purée, sage and salt. Set to one side.

Step 4

Take the dough out of the freezer and, on a lightly floured surface, roll it out into a large rectangle (2-3mm thickness) then portion into 12 smaller rectangles.

Step 5

Place 9 of the pastry rectangles onto the tray and spoon the sausage filling into the centre of each one leaving an index finger width border around every edge.

Step 6

Beat the egg, then use your finger to egg wash the edges of each pie.

Step 7

Cut the remaining 3 rectangles into 1 cm strips and lay them over the filling of each pie, using the egg washed edges to stick them. Trim if necessary.

Step 8

Use your finger to egg wash the strips then bake the pies for 20-25 minutes until golden. Allow to cool slightly before placing two edible eyes on each one and serving. They can also be enjoyed cold.