Ingredients:

  • 500 g High-quality Pork Sausage Meat (or 6-8 sausages, casings removed)
  • 1 Large Shallot, finely diced
  • 1 Roasted Red Pepper (from a jar), drained and finely chopped
  • 1 tsp Smoked Paprika (Pimentón Ahumado)
  • 1/2 tsp Dried Thyme
  • 1/4 tsp Cayenne Pepper (optional, for a kick)
  • 1/2 tsp Sea Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • 2 Tbsp Fresh Parsley, chopped
  • 500 g Ready-Rolled Puff Pastry (two standard sheets)
  • 1 Large Egg, whisked lightly (for egg wash)
  • 1 Tbsp Milk (mixed with the egg wash)
  • 1 tsp Black Sesame Seeds (optional, for decorative detail)
  • 1 Tbsp English Mustard or Yellow Mustard (for the eyes)

Instructions:

  1. Prepare and Chill the Filling: In a large bowl, mix the sausage meat, diced shallot, chopped roasted pepper, smoked paprika, thyme, cayenne, salt, pepper, and fresh parsley. Divide into 12 equal portions and roll each into a 7.5 cm (3 inch) log. Chill the logs for at least 15 minutes to help them hold shape.
  2. Cut and Prepare the Pastry: Unroll the puff pastry. Cut the first sheet into 12 rectangles (approx. 10 cm x 8 cm) for the bases. Cut the second sheet into thin strips, about 1 cm (½ inch) wide, for the mummy bandages.
  3. Assemble the Mummies: Brush the edges of the pastry bases with egg wash. Lay one chilled sausage log down the center of each rectangle. Gently wrap the thin pastry strips around the sausage log diagonally, overlapping and crisscrossing to create a bandaged effect. Leave a small gap near one end for the face opening.
  4. Secure and Glaze: Press the ends of the strips gently onto the base to secure them. Brush the entire wrapped mummy lightly with the remaining egg wash.
  5. Bake: Preheat the oven to 200°C / 180°C Fan / Gas Mark 6 (390°F). Bake the sausage mummies for 25-28 minutes, or until the pastry is puffed, deeply golden brown, and the sausage is thoroughly cooked.
  6. Finish and Serve: Let cool slightly. Using a toothpick or small piping bag, carefully dot two small “eyes” in the pastry gap with mustard. Optionally, place black sesame seeds in the mustard dots. Serve warm or at room temperature.