In collaboration with Tasty, Easy Lamb.
Regular readers will know that I have a tendency to play with my food. Growing up in Canada Halloween was a very big thing with the entire village getting involved. Houses would get decorated, we’d all go trick or treating and there would be a huge party at the village hall. Dunking for apples, a costume parade, an unbelievable amount of sweeties.
Ah, the good old days!
Here in the UK Halloween is a much more subdued affair. Halloween props are limited to what you can buy off one tiny supermarket shelf, we’re lucky if we see three or four trick or treaters and, although there is a village party, it just doesn’t seem to have the same magic as I remember from my childhood.
So, every year I like to treat my children with something a little bit spooky when it comes to the Halloween season.
This year I’ve created these mini sausage roll mummies made with lamb mince as my kids aren’t that fond of the regular sausages that you usually see sausage roll mummies made of. I’ve kept the seasoning simple to appeal to the kids’ palates, and I’ve used candy eyes as an extra little treat to bring the mummies to life.
Feel free to omit the candy eyes though and make eyes out of a tiny ball of dough and a bit of an olive for a pupil, or use little dots of ketchup or mustard instead.
These little sausage roll mummies taste fab warm or at room temperature, and any leftovers reheat really well. Just pop them into the oven for 10-15 minutes until they’re reheated through, so you could always make them in advance and then reheat if you’re having a party. If I’m to be honest, they taste pretty fab straight from the fridge too at 10 pm with a good squirt of tomato sauce!
Do you celebrate Halloween? Do you have any family recipes you like to make this time of year? Let me know in the comments!
Spooky Halloween Sausage Roll Mummies with Lamb
- 500 grams lamb mince
- 1 small onion finely chopped
- 1 small free-range egg to bind
- 3 tbsp fresh breadcrumbs
- 3 tbsp Parmesan cheese grated
- 1 handful fresh parsley finely chopped
- Shetland sea salt to taste
- freshly ground black pepper to taste
- 500 grams shortcrust pastry shop bought or homemade
- 1 free-range egg mixed with 1 tbsp water, to glaze
- candy eyes optional
- tomato ketchup to serve
- Dijon mustard to serve
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- 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.
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This is a sponsored recipe post in collaboration with Tasty, Easy Lamb. All thoughts and opinions expressed are our own. Thank you for supporting the brands who make it possible for me to do what I love: mess up my kitchen and share recipe stories.
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