Mummy sausage & pumpkin pies
Make Halloween extra fun with these amazing mummy pies!
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Servings
9 portions
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Serves
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Ingredients
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Method
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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.
