Halloween Sausage Rolls

1. Lay out the pastry on a board.

2. Cut 12 strips from the shorter edge about 1 centimetre or half an inch wide.

3. Line a baking tray with parchment or silicon.

4. Wrap each chipolata in the pastry in a spiral pattern. Be sure to overlap the pastry at each end so that the pastry doesn't unravel.

5. Mix the egg with a tablespoon of water and use a pastry brush to glaze the Halloween sausage rolls.

6. Preheat the oven to 200 C / 400 F / 180 FAN / Gas 6 and bake for 25 to 30 minutes or until the pastry is golden.

7. Let the sausages rest for a few minutes on the oven tray.

8. Transfer to a serving plate and use some honey to stick the eyes on when they have cooled slightly. Serve with a condiment cobweb of ketchup & mustard.