Sizzling Sausage Mummies
Makes 12 12 chipolatas 1dsp each Dijon mustard and runny honey 1/2 packet puff pastry 1 egg, beaten ketchup to decorate Place the chipolatas in a roasting tin with the mustard, honey and 1tbsp water. Cook at 200C for 10min, then set aside to cool. Meanwhile, with a rolling pin, roll the pastry out to the thickness of a 1£ coin, on a lightly floured work surface. Cut the pastry with a pizza cutter or sharp knife into 10 x 1cm thick strips ( the bandages). Wrap loosely around