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Witch's fingers

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Origin of dish:  Europe
Type of cooking:  Oven
Preparation time: 10 minutes
Cooking time: 20 minutes
Ingredients (serves 4):

    4 sausages
    1 roll of ready-made puff pastry
    1 egg yolk


Preheat the oven to 210°C (Gas Mark 7).

Unroll the puff pastry. Roll each sausage up in the pastry, then cut each one in half to obtain 2 fingers.

Using a sharp knife, cut away the end of each sausage to shape the witch's nail.

Brush with the beaten egg yolk and bake in the oven for 15 to 20 minutes until golden.

Leave to cool down then soak the ends (the ends without the "nails") in ketchup to create a bloody effect.
Advice: Serve with pumpkin soup.

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