Yield
40
Prep Time
25mins
Cook Time
60mins
Difficulty Level
Download or Print

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
01.

Preheat oven to 220c. Line three oven trays with baking paper.

02.

Heat oil in a medium fry pan. Add the onion, garlic and carrot; cook, stirring, over a medium-high heat until softened.

03.

Combine onion mixture with minces, egg, parsley and tomato sauce in a large bowl. Season to taste mix until combined.

04.

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.

05.

Places the fingers on the prepared trays; brush with remaining extra egg. Bake for 20 minutes or until golden.

06.

Serve fingers with tomato sauce to resemble blood.

Download or print the recipe