A little twist on the party favourite ‘pig in a blanket’ for your Halloween buffet.

Take one packet of pork chipolata sausages

Roll out a sheet of puff pastry, and using a pastry wheel cut into thin strips about 1cm wide.

Lightly wet one side of the pastry to help it stick. Wrap each sausage in one or two strips of pastry leaving a small space about two thirds up for eyes.

Bake in the oven at Gas mark 6/200°c/400°f for 15-17 mins. Once cooked, allow to cool on a cooling rack.

Arrange on a serving platter then put two small dots of mustard for eyes