Finally, a cute Halloween recipe that is fast, easy, and we can re-create every single year! I know I could have been much more inventive with my seasonal ingredient posts this month but I was more excited about putting this Halloween recipe together for you. These camembert, puff-pastry, and rosemary mummies are a perfect evening snack both warm and gooey from the oven or cold the day after. This recipe is so simple I didn't really need to make you a step-by-step but I've included a little video and the full recipe underneath!Ingredients
- Slice the camembert into fingers (you should end up with around 6 slices including the stubbier ones on the end). Unroll the pastry onto a clean surface then place the camembert fingers evenly spaced on your pastry, there only needs to be half an inch in between each mummy as we won't be wrapping the pastry over the top. Make sure to leave about 1/1.5cm width of pastry at the end for our mummy wrapping!
- With the leftover bit of pastry, cut out long thin strands and drape them randomly over the top of each mummy, then gently press the ends down into the pastry to seal. If the pastry becomes dry just seal with a drop of water.
- Once all your mummies are wrapped, place them on a non-stick tray and leave them to chill in the fridge for 20 mins, this will help the pastry to firm up again and keep its shape while baking. In the final 10 mins of chilling time, preheat the oven to 220C/ 200 Fan/ Gas Mark 5.
- Take your mummies out of the fridge and brush each one with the egg wash over the top and sides. Sprinkle the rosemary onto the bottom half of each mummy.
- Pop the mummies in the oven to bake for around 15 mins until the pastry is golden and risen and the cheese is gooey inside! Once cooked, leave to cool on the baking tray for another 15 mins before transferring to a wire rack.
- Once cool, use your writing gel to pipe silly faces on top of the mummies, then you’re ready to eat!