Halloween sausage roll zombie fingers

Your little ones will love snacking on these eery-looking zombie fingers this Halloween. Complete with a pointing almond 'finger nail' and tomato 'blood' dipping sauce, these fun snacks taste just like the sausage rolls you know and love.

  • 1 hr 5 mins preparation
  • 30 mins cooking
  • Makes 40
  • Print


Halloween sausage roll zombie fingers
  • 1 tablespoon extra virgin olive oil
  • 1 large (200g) onion, chopped finely
  • 1 clove garlic, crushed
  • 1 large (180g) carrot, grated
  • 250 gram sausage mince
  • 250 gram beef mince
  • 1 egg, beaten lightly
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 2 tablespoon tomato sauce, plus extra, to serve
  • 5 sheets puff pastry, partially thawed
  • 1 egg, beaten lightly, extra
  • 40 natural almonds


Halloween sausage roll zombie fingers
  • 1
    Preheat oven to 220°C (200°C fan-forced). Line three oven trays with baking paper.
  • 2
    Heat oil in a medium fry pan. Add the onion, garlic and carrot; cook, stirring, over a medium-high heat until softened.
  • 3
    Combine onion mixture with minces, egg, parsley and tomato sauce in a large bowl. Season to taste. Mix until combined.
  • 4
    Cut each pastry sheet into four equal strips. Place 2 tablespoons of mince mixture along long edge of each pastry strip. Brush edges of pastry lightly with some extra beaten egg; roll pastry over to enclose the filling, leaving seam-side down.
  • 5
    Cut each roll in half, then pinch one end of each roll together to make a finger-tip shape. Press an almond into each fingertip to form the nail and mark small lines across fingers to resemble wrinkles.
  • 6
    Place the fingers on the prepared trays; brush with remaining extra egg. Bake for 20 minutes or until golden.
  • 7
    Serve fingers with tomato sauce to resemble blood.


Suitable to freeze. Not suitable to microwave.

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