1. Ingredients

I personally don’t like cocktail sausages, so I chose to use real sausages instead. I bought Beef Chipolatas from Coles for this recipe and they worked perfectly. Feel free to use your favourite sausages, but remember they should be small so that it finishes cooking at the same time as the puff pastry. I think around 14-18 sausages that weigh 500-550 grams in total would be perfect size.

The candy eyeballs I used in this recipe is also from Coles, they’re in the baking aisle at $3.50 each. Here’s a link for candy eyeballs(click on link) on Amazon if you can’t find some in your local store.

2. Equipment

You don’t need much equipment, other than a baking tray and pastry brush. If you don’t have a pastry brush, you can use some paper towel instead. Scrunch the paper towel into a ball and dip into the egg, then apply.

3. Puff Pastry

Store bought puff pastry needs to thaw before you can handle it. So, make sure you leave it to thaw for around 20-30 minutes before you use it. As puff pastry can be sticky, it can be easier if you lightly flour your work station to prevent it from sticking to surfaces. If you have time, after you have wrapped the sausages in puff pastry, put it back in the fridge for around 15 minutes. This can help the layers puff up better as the butter layers can remain separate. 

4. Putting eyes on the mummies