Zombie fingers Drinks
MAKES 40 PREP AND COOK TIME 1 HOUR 25 MINUTES
1 tablespoon extra virgin olive oil 1 large (200g) onion, chopped finely 1 clove garlic, crushed 1 large (180g) carrot, grated 250g sausage mince 250g beef mince 1 egg, beaten lightly 1 tablespoon finely chopped fresh flat-leaf parsley 2 tablespoons tomato sauce, plus extra, to serve 5 sheets puff pastry, partially thawed 1 egg, beaten lightly, extra 40 natural almonds
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. Cut each roll in half, then pinch one end of each roll together to make a fingertip shape. Press an almond into each fingertip to form the nail and mark small lines across fingers to resemble wrinkles. 5 Place the fingers on the prepared trays; brush with remaining extra egg. Bake for 20 minutes or until golden. 6 Serve fingers with tomato sauce to resemble blood. Suitable to freeze. Not suitable to microwave.