Halloween Mummy Pie

Not so much a recipe, but a set of instructions to make a bandaged-mummy-style pie. If Halloween on the horizon isn't a good excuse for such pastry shenanigans, then I don't know when is!

The ingredients you will need are...

Mummy Plait Pie (serves 4-6)
  • 1 sheet ready rolled puff pastry (lots are dairy free)
  • Your filling of choice (it should be cooked already, i.e. no raw meat, and not too wet, otherwise your Mummy will ooze all over the tray)
  • 1 egg, beaten to glaze
Preheat the oven to 200C.
Unroll the pastry sheet and place onto your baking tray. Mine was handily rolled in parchment that was oven safe, so I just left it on that to minimise tray cleaning.
Next you need to imagine your filling going long-ways down the middle of your pastry, in a line about 3 inches wide. Cut strips from the outside edges into where you estimate the edge of your filling will end up.
Dollop your filling down the middle.
Starting at one end, fold left then right, overlapping slightly each time. You're trying to make it look superficially like a plait without the third strand being there.
I started going at too steep and angle, so had to switch ends - but lets face it, mummy bandages are unlikely to be that neat and pristine!
Once you've finished wrapping, brush all over with the beaten egg. A helpful tip - if you've got some gaps visible, give them a good coating of egg, and it will help seal them and minimise the filling leaking out.
Bake for about 25 mins until the pastry is puffed and golden.
Enjoy and feel spooky!

I filled ours with a tomato, lamb, cumin, couscous and sauerkraut mixture (randomly using things up in the kitchen, but a tasty result thankfully). This would work with any filling really - sweet or savoury. Thick apple compote would make a delicious dessert. Something cheesy and beetroot would cut and look like oozy guts.