Halloween Sausage Roll Cupcakes

Directions

1. 1

   Preheat oven to 200°C (390°F). Grease a 12-cup muffin tin with butter or cooking spray.

2. 2

   Roll out the first sheet of puff pastry. Cut out 9 squares large enough to fit into the muffin tin with a little overhang.

3. 3

   Line each cup of the muffin tin with the pastry circles, pressing gently into the base and sides.

4. 4

   Place a small square of parchment paper in each pastry-lined cup and fill with pie weights, baking beans, or oven-safe stone balls.

5. 5

   Blind bake the pastry bases for 10-12 minutes, until the edges are just starting to turn golden.

6. 6

   While the pastry bases are baking, roll out the second puff pastry sheet.

7. 7

   Use witch hat and pumpkin cookie cutters (or cut freehand) to create 9 pastry cut-outs to top the cupcakes.

8. 8

   Remove pie weights and parchment paper. Spoon the sausage filling into each pastry base, filling each about three-quarters full.

9. 9

   Place one of your puff pastry cut-outs (witch hat or pumpkin) on top of each sausage-filled pastry base.

10. 10

    Beat the egg and brush it over the pastry edges and cut-outs to give them a golden finish when baked.

11. 11

    Bake the sausage roll cupcakes for another 20-25 minutes, until the sausage meat is fully cooked and the pastry is golden and puffed.