Ingredients:

  • 5 lb premium quality sausage meat (or unseasoned ground pork)
  • 2 Tbsp fresh sage, finely chopped
  • 1 tsp dried thyme
  • 1/4 tsp freshly grated nutmeg
  • 1/4 cup fine breadcrumbs (panko or fresh)
  • 1 large egg, lightly beaten (for filling)
  • 1 tsp Maldon sea salt
  • 1/2 tsp freshly cracked black pepper
  • 2 sheets (14 oz total) all-butter puff pastry
  • 1 large egg, whisked (for egg wash)
  • Small handful whole black peppercorns, poppy seeds, or small capers (for eyes)
  • All-purpose flour (for dusting)

Instructions:

  1. Combine Ingredients: In a large mixing bowl, gently combine the sausage meat, sage, thyme, nutmeg, breadcrumbs, the first beaten egg, salt, and pepper. Use your hands, but avoid over-mixing, which can make the meat tough.
  2. Form Logs: Divide the mixture into 24 equally sized small portions (about 1 oz each). Roll each portion into a small, uniform cylinder/log, approximately 5 cm (2 inches) long.
  3. Chill Filling: Place the logs onto a parchment-lined tray and chill in the fridge for 15 minutes. This helps them hold their shape when wrapped.
  4. Cut Pastry Bases: Lightly dust your work surface with flour. Unroll one sheet of puff pastry and cut the sheet into 12 small rectangles, slightly larger than your meat logs (roughly 7 cm x 5 cm). These will be the base layer.
  5. Cut Pastry Strips (The Bandages): Take the second sheet of pastry. Using a sharp knife or pizza wheel, cut the pastry into long, thin strips, approximately 5-7 mm (1/4 inch) wide.
  6. Assemble the Mummies: Take one pastry rectangle and place a chilled meat log in the centre. Take a thin pastry strip and gently wrap it around the meat, spiraling upwards and leaving a small gap near the top for the 'eyes.' Overlap the strips unevenly for a ragged look.
  7. Seal and Prep: Lightly pinch the ends of the pastry strips onto the underside of the roll to seal. Repeat with the remaining logs. Place the assembled mummies back onto parchment-lined baking sheets.
  8. Glaze and Add Eyes: Brush each mummy sparingly with the second whisked egg (the egg wash). Carefully press two black peppercorns (or poppy seeds) into the gap you left on the mummy’s face.
  9. Bake: Preheat your oven to 200°C (390°F / Gas Mark 6). Bake for 25–30 minutes, rotating the tray halfway through, until the pastry is deeply golden brown and flaky, and the meat filling is cooked through.
  10. Serve: Let the mummies cool on the tray for 5 minutes before serving warm with your favorite dipping sauce.