Spooky Sausage Rolls: Great For Halloween

Recipe and recipe photo provided by Waitrose

Spooky Sausage Rolls: Great For Halloween. Hello friends, so how are you today? Spooky Sausage Rolls, anyone?

Are your children also a fan of Halloween and like all things spooky? Do they love sausage rolls?

If so why not try out these spooky sausage rolls? This fun recipe and get the kids involved in the perfect Halloween or after-school treat.

Table Of Contents:

  • Firstly, Spooky Sausage Rolls Ingredients.
  • Secondly, Spooky Sausage Rolls Method.
  • Thirdly, Other Post Ideas.
Spooky Sausage Rolls: Great For Halloween.

Spooky Sausage Rolls: 

Sausage rolls puff pastry with a spooky look!!

Makes: 16

How To Make Spooky Sausage Rolls:

Ingredients:

  • 1 small leek
  • 1 tbsp olive oil
  • 450g pack Waitrose British Gourmet Pork Sausagemeat Stuffing
  • 2 tbsp sesame seeds
  • 430g (2x215g) pack Cooks’ Ingredients Puff Pastry Sheets, defrosted
  • Plain flour for rolling
  • 1/4 red pepper or handful of black pitted olives, cut into tiny pieces
  • 1 medium Waitrose Columbian Blacktail Egg
  • 2 tbsp milk

How To Make Spooky Sausage Rolls: 

Method:

  1. Firstly, preheat the oven to 200ºC, gas mark 6. Thinly slice the leek. Heat the oil in a frying pan and cook the leek for 5 minutes until softened.
  2. Tip the leeks into a large bowl and add the sausage meat and sesame seeds. Mix well together.
  3. On a lightly floured surface, open out the pastry sheets and cut each in half lengthways to give 4 long strips. Quarter the sausage mixture and position down the centre of each strip. Dampen the edges with a little water then roll up to seal.
  4. Lay the rolls sealed-side down then cut each into 4 lengths. Pinch the top of each sausage roll together at the top then snip the bottom of each one in a zig-zag pattern to make a ghost-like outline. Make 2 holes at the top and push in tiny pieces of red pepper or olives for the eyes.
  5. Place on 2 large parchment-lined baking sheets and chill for 30 minutes if you have time.
  6. Beat together the egg and milk and brush over the sausage rolls. Bake for 20–25 minutes until puffed and golden. Cool a little before serving.

Last but not least, enjoy.

Spooky Sausage Rolls: Great For Halloween.

Spooky Sausage Rolls: Great For Halloween. So why not make some of these Spooky Sausage Rolls up for a scary Halloween treat? Recipe and recipe photo provided by Waitrose. So what do you think of this recipe? Do you also fancy trying them?

Spooky Sausage Rolls: Great For Halloween

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Seventh, How To Make Halloween Spook-gria: How Spooky? If you’re looking for delicious but also spooky Halloween cocktails, you need to check out this recipe: Especially great served over ice. Halloween Spook-gria anyone? Red wine, fresh fruit, and orange juice all mixed up with lemonade. How To Make Halloween Spook-gria.

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Thirteenth, Top Tips for Taking Advantage of Pumpkin Season. If you’ve had enough of carving Halloween faces into the winter squash, why not take advantage of the gloriously low pumpkin prices and make use of that fibre-rich flesh? Pick up a pumpkin that feels heavy for its size, with a smooth, firm skin and get cooking! So much fun. Steve Smith’s Top Tips for Taking Advantage of Pumpkin Season.

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Spooky Sausage Rolls: Great For Halloween:

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Spooky Sausage Rolls Great For Halloween.
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Claire Justine
Claire Justine

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them.

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Claire Justine Oxox- Over 50s Lifestyle Blog. You can also read more about me on my Over 50s Lifestyle Blog Page.

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4 Comments

  1. 3 October 2019 / 09:12

    Aww! Your spooky sausage rolls are adorable, Claire!

    #BloggerClubUK

    • 3 October 2019 / 09:57

      Thanks for hopping by Veronica 🙂

  2. Jess
    31 October 2017 / 16:25

    SO cute!! They sound yummy too! 🙂 I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks. Thanks for joining Cooking and Crafting with J & J!

    • Claire
      Author
      17 November 2017 / 12:56

      Thanks for stopping by Jess 🙂