Giants toes sausage rolls

Method
Prep:15min  ›  Cook:15min  ›  Ready in:30min 

1. Preheat the oven to 180 degrees C/ gas mark 4 and lightly grease a baking tray.
2. Roll out the puff pastry on a lightly floured surface. Measure and cut out just enough to cover a half cooked sausage. Wrap it over the sausage, pressing down or crimping the edges to seal. Repeat with remaining sausages.
3. Use a sharp knife to cut out a piece of the pastry at one end (preferably the end with the rounded sausage edge) to resemble a giant's toenail.
4. Arrange on baking tray, brush lightly with beaten egg and bake for 12 to 15 minutes or until the pastry is lightly golden.
5. Set aside to cool, then use ketchup to draw a line of red blood where the toes have been chopped off!