Dead Man’s Fingers!
Prep Time:10 mins, Cook Time: 20 mins, Total Time: 30 mins
October 24, 2013
I made the same Dead Man’s Fingers last year but annoyingly they turned out a tad better-looking and finer than this thick-fingered bunch. I put it down to French puff pastry not having the same puffy credentials as the UK stuff, thus makes for a finer dead finger. But using good old English chipolatas meant my thick offerings were much better on the taste stakes than the frankfurters I used last year. But then I don’t really ‘do’ frankfurter, bit yac in my book. But if you do they make a mean dead man’s finger.
In essence these are just normal sausage rolls with the pastry tucked in at each end to form the finger, a halved black olive pressed in to one end for a blackened finger nail, slashes in the middle to represent the knuckles and when cooked dipped in Tommie Sauce, shop bought or homemade. And that’s as fancy as it gets!.
And obviously you don’t have to turn your sausage rolls into Dead Man’s Fingers, just forget the pastry tucking in bit, omit the olive and evenly slash down the length and you have perfectly normal non-spooky sausage rolls. Great for a special treat for the littlies or parties. I usually cut each length into three and and make mini bite-size sausage rolls.
Not much to be honest! But they were a special spooky treat. Dip in homemade Tommie Ketchup for a slightly healthier twist (recipe link below) and you COULD always serve with veggies!
Toddlers, Pre-Schoolers, Big Kids, Halloween, Parties, Birthdays, Special Treats, Lunch Boxes, Picnics
Makes 8 Dead Man’s Fingers. For normal sausage rolls, don’t bother tucking in the ends, omit the olives and slash evenly over the pastry surface
A baking sheet lined with a layer of baking parchment
Dead Man’s Fingers!
Ingredients Prep Time:10 mins, Cook Time: 20 mins, Total Time: 30 mins
250g puff pastry (1/2 a pack)
250g or 8 long chipolata sausages. Or you could use frankfurters if you’re partial
4 pitted black olives, halved
1 egg, free range, lightly beaten
tomato ketchup, bought or homemade
1) Pre-heat your oven to 190ºC/170ºfan/Gas Mark 5
2) Roll our the puff pastry to an evenly thick oblong shape that’s about 25 x 35 cm
3) Place the long chipolatas (or cut to size frankfurters) evenly, and cut the pastry into 8 equal squares around them (see above photo)
4) Roll up the pastry around the sausage, wetting along the joining edge with a little water so it sticks, tuck in the ends and mould one end a little to form the finger end. I used a little water to hold the pastry together. Repeat with all eight.
5) Firmly press half a black olive on to each ‘finger end’
6) Make three slits for a finger knuckle, and brush the fingers with a little beaten egg
7) Bake in the hot oven for about 20 minutes until golden and puffed up (but fingers crossed not too puffed up!) and generally looking like a sausage roll!
8) Dip the severed finger end in Tommie K if you wish