This recipe was created by Vegan Chef Day.

Prep time - 20 minutes

Cook time - 25-30 minutes

Difficulty - Easy

Serves / makes - 12 rolls

Ingredients

1 roll Jus Roll gluten free puff pastry

6 thin long sausages, cut in half

6 almonds

A little mayo, ketchup, mustard and tomato puree

Equipment

Rolling pin

Baking tray

Chopping board

Chef’s knife

Cocktail stick

Method

1. Heat your oven to 180c/360f/GM4.

2. Use a rolling pin to make the dough thinner.

3. Cut half the dough into thin strips, wrap them around 6 half sausages.

4. Wrap the other 6 half sausages in the remaining dough, wrapping the dough over one end of the sausage and making the other end frayed. Add a little tomato puree to the frayed edge. Cut a little dip at the other end, push an almond into the dip. Cover the almond in tomato puree. Use a cocktail stick to indent the pastry to make knuckles.

5. Put the sausage rolls on a baking tray, bake for 25-30 minutes until the pastry is golden brown.

6. For the mummy sausage rolls add spots of mayo, ketchup and mustard for the eyes, using a cocktail stick.