Ingredients
- 1 tablespoon extra virgin olive oil
- 200g onion, chopped finely
- 1 clove garlic, crushed
- 180g carrot, grated
- 250g sausage mince
- 205g beef mince
- 1 egg, beaten lightly
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 2 tablspoons tomato sauce, plus extra, to serve
- 5 sheets puff pastry, partially thawed
- 1 egg, beaten lightly, extra
- 40 natural almonds
Steps
Preheat oven to 220c. Line three oven trays with baking paper.
Heat oil in a medium fry pan. Add the onion, garlic and carrot; cook, stirring, over a medium-high heat until softened.
Combine onion mixture with minces, egg, parsley and tomato sauce in a large bowl. Season to taste mix until combined.
Cut each pastry sheet into four equal strips. Place 2 tablespoons of mince mixture along long edge of each pastry strips. 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 finger-tip shape. Press an almond into each fingertip to fom the nail and mark small lines across fingers to resemble wrinkles.
Places the fingers on the prepared trays; brush with remaining extra egg. Bake for 20 minutes or until golden.
Serve fingers with tomato sauce to resemble blood.