Preheat your oven to 180 C fan/200 C/ gas mark 6. Bring your shortcrust pastry to room temperature, if it is shop bought.
Combine the lamb mince, finely chopped onion, egg, breadcrumbs, cheese and parsley together and season as desired. Using your hands and fingers, mix the ingredients together until it forms a thick paste.
Roll out the shortcrust pastry to a 3 mm thickness on a lightly floured surface. Using a pizza cutter, cut the pastry into thin strips about 7 mm wide.
Pinch off pieces of meat about the size of a walnut and roll into a short, stout sausage shape. Wrap around a strip of pastry, leaving a space for the mummy eyes.
Arrange slightly apart on a lined baking tray and brush with an egg wash made by beating a small egg with one tablespoonful of water.
Bake in the centre of the oven for 20-25 minutes, until the pastry has browned and the meat is cooked through.
Serve hot or at room temperature with tomato sauce and mustard to dip.
Leftovers reheat very well. Simply pop in a preheated oven for 10-15 minutes.
Mum of three, daydream adventurer, OU Life Sciences graduate, occasional crafter, ex-pat Canadian & quite possibly Britain's most northerly food blogger.