Don't scare yourself on an empty belly

Hello Jelly Bellies!

I've come to find that October is quite a big month for food. Bulks of pork knuckles, sausages, pretzels, sauerkraut and beer have been poured into my ever compliant stomach. Yes, Oktoberfest isn't just about the beer (although it is an integral part of the celebrations and everyday life), I may not have any German blood in me but I have great appreciation for the food of my birth place. Wow that was a mouthful. And I'm not even done yet. With the promise of TREATS (I never take tricks), Halloween is another foodie event. Recipes for cute/spooky treats keep popping up on my tumblr dashboard and it's driving me a bit nutters. Since I am not about to get fat all on my own, MAKE SOME MINI MUMMIES AND NYOM NYOM. 
Got this recipe from Greenfields, mum bought milk (their chocolate malt milk is life-changing FYI) from one of the supermarkets and it came with this recipe: 

Prep. Time: 15 mins

Cooking Time: 15 mins

4 servings

Ingredients

     A pack (about 10-12 pcs) of any kind of sausages

     A pack of Puff pastry ready to use

     100gr Mozzarella Cheese, Shredded

     1pc Egg yolk for coating

Instructions

1. Choose thumb-size sausages, or slice regular sausages in half. 
2. Make a small cut at ¾ of the sausage’s length for filling the shredded mozzarella
3. Roll the puff pastry until it is thin enough. Cut into ribbon-size and wrap around the sausages like a mummy
4. After all the sausages have been “mummified”, coat with whisked egg yolk.
5. Bake in the oven at 150⁰C for 10 minutes.
6. Serve hot

Pack on the pumpkin pounds,


 Jazza