Ingredients
Method
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.
Note
