Halloween Sausage Mummies

Preheat the oven to 180°C and line a large baking tray with a sheet of non-stick baking paper.

Cut the half pastry sheet lengthways to make ten strips (1cm x 35cm approx.).

Wrap a strip of pastry once around one end of a sausage, overlapping the pastry a little and pressing lightly to seal. Continue to wrap the pastry strip around the length of the sausage, overlapping and criss-crossing in places to create a 'bandaged' effect. Overlap the pastry strip at the end of the sausage, pressing lightly to seal.

Repeat until you've wrapped all ten sausages in pastry strips. Place the sausage mummies on a large, lined baking tray, seam-side down and leaving space between each.

Brush the pastry with a little beaten egg, to glaze. Place the pastry in the preheated oven to bake for 20-25 minutes, until crisp and golden. The sausages should be lightly browned and cooked through.

Remove from the oven and transfer the sausage mummies onto a cooling rack to cool completely. Once cooled, squeeze a small drop of edible glue onto the back of an edible eye and place on one end of the pastry 'bandage'. Repeat until you've stuck two eyes onto each sausage mummy. Serve alone or with a dollop of tomato ketchup.