Ingredients:

  • 450 g (1 lb) high-quality ground pork or sausage meat
  • 60 g (½ cup) panko breadcrumbs or standard dry breadcrumbs
  • 1 medium yellow onion, very finely minced
  • 1 tsp dried sage
  • ½ tsp dried thyme
  • 1 tsp fine sea salt
  • ½ tsp freshly ground black pepper
  • 1 large egg yolk (for binding the filling)
  • 1 tbsp Worcestershire sauce (optional, for depth of flavour)
  • 500 g (17.6 oz) pre-rolled all-butter puff pastry (1 large sheet)
  • 1 large egg (beaten with 1 tbsp water for the egg wash)
  • 7-8 pitted black olives, sliced thinly crosswise (for the eyes)

Instructions:

  1. Combine Ingredients: In the large mixing bowl, gently combine the ground pork, breadcrumbs, minced onion, sage, thyme, salt, pepper, egg yolk, and Worcestershire sauce (if using).
  2. Mix Thoroughly: Use your hands to mix until just combined. Avoid overmixing, as this can lead to tough rolls.
  3. Rest: Cover the bowl and refrigerate the filling for 15 minutes—this helps the flavours meld and makes the mix easier to handle.
  4. Prep Pastry: Unroll the puff pastry sheet onto a lightly floured surface. Cut the sheet lengthwise into two equal strips (roughly 12-14 cm / 5-6 inches wide each).
  5. Form Sausage Logs: Divide the chilled sausage filling into 14 equal portions. Roll each portion into a thin log, approximately 12 cm (5 inches) long and 2 cm (¾ inch) thick.
  6. Encapsulate: Place 7 sausage logs down the center of each pastry strip. Brush one long edge of the pastry strip with egg wash. Fold the dry edge over the sausage logs to meet the washed edge, gently sealing the seam.
  7. Cut Rolls: Use a sharp knife or pizza wheel to cut along the seams, separating the long roll into 7 individual parcels. Place the rolls seam-down on a parchment-lined baking sheet.
  8. Cut Bandages: Use the remaining pastry scraps. Roll them out thinly and cut them into very thin strips (about 3 mm / ⅛ inch wide).
  9. Wrap Mummies: Take the thin pastry strips and wrap them around each sausage roll, crisscrossing randomly to resemble bandages. Leave a small gap near the top for the 'face' where the eyes will go. Do not wrap too tightly.
  10. Chill: Brush all the wrapped rolls generously with the egg wash. Place the entire baking sheet in the refrigerator for a mandatory 30 minutes. This is crucial for flaky pastry.
  11. Preheat Oven: Preheat your oven to 200°C (400°F).
  12. Bake: Bake the chilled rolls for 20–25 minutes, or until the pastry is puffed, deep golden brown, and the filling is cooked through.
  13. Add Eyes: Immediately upon removing them from the oven, press two small olive slices into the visible pastry gap on each roll (the 'face') to act as the mummy's eyes.
  14. Serve: Cool slightly on the sheet before serving warm or at room temperature.