For the sausages:
500g pork mince
2 tsp dried mixed herbs
1 egg beaten
A few black sesame seeds or black olives for mummies eyes (optional)
For the pastry:
150g unsalted butter at room temperature
300g plain flour
Approx. 3 tbsp cold water
Start by making the pastry. Cut the 'room temperature' butter into 1 inch cubes, then combine the butter into the flour with your fingertips. Or you can use a food processor, using the 'pulse' button on and off. The secret is not to 'over handle' the butter and flour - keep the touch very light, until you have a crumb consistency.
Now add a little of the water and start to press the crumbs together to form a dough in your bowl. Add a little more water and continue to bring together. Be careful not to add too much water. Massage the dough lightly, until you have one smooth ball of dough. Do not over work it, stopping as soon as it has come together. Wrap the ball of dough in a clean plastic bag and put into the fridge for at least 30 minutes for the dough come together.
While the dough is resting, you can make the sausages. Peel the onion and chop as finely as possible, or you can use a food processor if you prefer. With clean hands rub the chopped onion into the minced pork, along with the dried herbs until thoroughly combined, again, you can use a food processor for ease.
Form this mixture into sausages about 10cm long and 2cm wide with your hands. This should make about 16 sausages. Place the sausages on a tray in the fridge to firm up, whilst you roll out your pastry dough. Preheat your oven to 200°C / 180°C fan assisted / gas 6, and grease and line enough baking trays to fit all the sausage.
Roll out the pastry on a lightly floured surface, or directly onto baking parchment, into a rectangle about 3mm thick. Then cut into very thin, long strips from top to bottom, about 5mm across.
Take out your cooled sausages, and carefully wrap each one with pastry strips to create a ‘mummy bandage effect’. Cross the pastry strips over each other, and wrap around the sausage, leaving a gap at the top for some pastry eyes. Add the eyes with little blobs of pastry, and if you like you can add on some black eye pupils with black sesame seeds or a little piece of black olive.
Place each wrapped mummy sausage onto the baking tray, and brush with a little beaten egg, to give a golden finish to your pastry. Bake in the preheated oven for about 30-40 minutes, until the sausage is cooked through and the pastry golden. Sacrifice one of your mummy sausages to check it is cooked through, by cutting in half and ensuring the meat is cooked and piping hot.