Ingredients:

  • 500 g high-quality pork sausage meat
  • 1 small brown onion, very finely diced
  • 1 medium Granny Smith apple, peeled, cored, and finely diced
  • 2 cloves garlic, minced
  • 2 Tbsp fresh sage, finely chopped
  • 1 tsp smoked paprika
  • ½ tsp dried mustard powder
  • 75 g fresh breadcrumbs
  • 1 large egg, lightly beaten (for filling)
  • 1 tsp salt
  • ½ tsp freshly cracked black pepper
  • 2 sheets ready-rolled all-butter puff pastry, chilled
  • 1 large egg, beaten (for egg wash)
  • 1 Tbsp milk or water (added to egg wash)
  • 16 whole blanched almonds (for 'fingernails')
  • 1 Tbsp black sesame seeds (optional)

Instructions:

  1. Sauté the diced onion and apple in a small pan until softened (about 5 minutes). Allow the mixture to cool slightly.
  2. In a large bowl, combine the sausage meat, cooled onion/apple mixture, garlic, sage, paprika, mustard powder, breadcrumbs, the beaten egg (for filling), salt, and pepper. Use your hands to thoroughly combine gently.
  3. Divide the filling into 16 equal portions. Roll each portion into a smooth log, roughly 10 cm (4 inches) long. Place the logs on a plate and chill in the refrigerator for at least 30 minutes to firm up.
  4. Lay one sheet of puff pastry flat. Cut approximately one-third of the pastry into thin strips (about 0.5 cm wide) for the 'bandages'. Cut the remaining two-thirds of that pastry sheet into 8 equal rectangles (approximately 10x8 cm). Repeat with the second sheet of pastry.
  5. Place one chilled sausage log horizontally across the center of a pastry rectangle. Brush a little egg wash along the two longest edges of the pastry. Fold the pastry over the filling and press the edges firmly to seal.
  6. Take the thin pastry strips and wrap them randomly around the sealed roll, leaving small gaps to resemble mummy bandages. Press one blanched almond firmly into the end of each roll to act as a 'fingernail'.
  7. Preheat oven to 200°C / 400°F. Line baking sheets with parchment paper.
  8. Brush the assembled rolls generously with the remaining egg wash (mixed with milk/water). Sprinkle with black sesame seeds if using.
  9. Bake for 25–30 minutes, rotating the pan halfway through, until the pastry is deeply golden brown and flaky.
  10. Allow to cool on the baking sheet for 10 minutes before serving warm or at room temperature.