Preheat your oven to 220°C (Gas Mark 7).
Prepare your baking tin by lining it with baking paper/ parchment paper.
Roll out the puff pastry sheet, and cut into two long lengths (one cut down the middle).
Spread half of the mixture along one of the long pieces of pastry, in a long sausage shape, about 1cm in from one of the edges.
Repeat this with the other half of the sausagemeat and pastry.
Fold the pastry over, covering the sausage meat with the pastry and and sealing with some beaten egg.
Once sealed, cut each strip of sausage roll into 12 pieces. If you are making bigger sausage rolls, feel free to cut into 3 large pieces.
Place each sausage roll onto the lined trays, with the sealed bit of pastry on the bottom.
Wrap each mini sausage roll with thin strips of pastry to create mummy bandages, leaving small gaps for the eyes.
Brush with egg or milk wash for that golden glow.
Bake for 20–25 minutes until puffed and golden.
Add edible eyes once cooled slightly for the full spooky effect.
Eat cold or warm, enjoy!
