Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 12 people
Difficulty level: 1 out of 4
4 Ingredients
Number of servings
12
- 6 sheets puff pastry, partially thawed
- 400grams cocktail franks
- 1 free range egg, lightly beaten
- 1/2 cup tomato sauce, to serve
Nutrition per serving
1480kJ / 352Cal
1480 Kilojoules or 352 Calories
17% of daily energy intake*
Protein
9.8grams
Fat
17.9grams
Carbs
38.4grams
Sugars
5.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Rest in peace after gobbling up these little piggies. Cocktail franks, puff pastry and tomato sauce have never been so scary.
Method
Step 1 of 4
Preheat oven to 200°C/180°C fan-forced and line a baking tray with baking paper. Cut each sheet of pastry into four equal squares.
Step 2 of 4
Take one square of puff pastry, and place a cocktail frank on top. Cover with another square of puff pastry and press gently to seal.
Step 3 of 4
Cut each parcel into a coffin shape with two short, angled cuts at the top corners and two long, angled cuts at the bottom corners. Reserve offcuts and cut into very thin strips. Bend and trim the offcuts to write RIP on the coffin lids, pressing the letters gently into the pastry coffins.
Step 4 of 4
Use a fork to press down on the outer edges of the coffin shape to seal. Place coffins on the prepared tray and brush lightly with beaten egg. Bake in the oven for 20 minutes or until golden. Serve alongside (bloody!) tomato sauce.
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