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Light & Easy Mummy Sausage Rolls: Perfect Halloween Snack

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These adorable mummy sausage rolls are a fun and delicious Halloween snack. Made with lean ground chicken or turkey, flaky puff pastry, and a touch of apple and sage, they’re a lighter take on a classic comfort food that’s perfect for parties.

Ingredients

Scale
  • 1 sheet frozen puff pastry, thawed
  • 1 pound lean ground chicken or turkey (93% lean)
  • 1/2 cup finely grated apple (Honeycrisp or Fuji)
  • 1/4 cup plain breadcrumbs (panko or gluten-free if needed)
  • 1 large egg white
  • 1 teaspoon dried sage (or 1 tablespoon fresh, finely chopped)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • Mustard seeds or black sesame seeds (for eyes, about 24 total)
  • Flour, for dusting

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set it aside.
  2. Prepare the filling: In a medium mixing bowl, combine the ground chicken or turkey, grated apple, breadcrumbs, dried sage, garlic powder, onion powder, salt, and pepper. Use your hands to mix everything together gently until just combined. The mixture should feel moist but not sticky; if it’s too wet, add another tablespoon of breadcrumbs.
  3. Roll out the puff pastry: Lightly dust your work surface with flour. Unfold the thawed puff pastry sheet and roll it out slightly to a 12×12-inch square. If the pastry starts to feel warm or sticky, pop it in the fridge for 5 minutes.
  4. Cut the pastry into strips: Using a sharp knife or pizza cutter, cut the pastry into 12 even strips, each about 1 inch wide. Cut 6 strips in one direction and then cut the sheet in half crosswise to make 12 shorter strips.
  5. Form the sausage logs: Divide the filling into 12 equal portions. Roll each portion into a small log, about 3 inches long and 1 inch thick.
  6. Wrap the mummies: Take one pastry strip and wrap it around a sausage log, starting at one end and working your way to the other. Leave a small gap (about 1/4 inch) between each wrap. Tuck the end of the strip underneath the roll to secure it. Repeat with the remaining strips and logs. Place each wrapped mummy seam-side down on the prepared baking sheet, spacing them about 1 inch apart.
  7. Apply the egg wash: In a small bowl, whisk the egg white with 1 teaspoon of water until frothy. Using a pastry brush, gently brush the tops of each mummy with the egg wash. Avoid brushing the exposed sausage filling.
  8. Add the eyes: Press two mustard seeds or black sesame seeds into the exposed sausage filling on each mummy to create eyes.
  9. Bake: Place the baking sheet in the preheated oven and bake for 18-22 minutes, or until the pastry is puffed and golden brown and the sausage filling is cooked through (internal temperature should reach 165°F/74°C).
  10. Cool and serve: Let the mummy rolls cool on the baking sheet for 5 minutes before transferring them to a wire rack. Serve warm or at room temperature.

Notes

Keep the pastry cold for best results. Don’t overfill the rolls. Use a light hand with the egg wash. Check for doneness early. Make the eyes pop by using a toothpick dipped in water to place mustard seeds. Assemble up to 24 hours ahead and refrigerate unbaked, adding 2-3 minutes to baking time. Freeze baked rolls for up to 3 months.

Nutrition

Keywords: Halloween, mummy, sausage rolls, puff pastry, appetizer, party snack, chicken, turkey, kid-friendly

Find it online: https://perkypan.com/light-and-easy-mummy-sausage-rolls-perfect-halloween-snack/