Mummy pumpkin & sausage rolls

Preheat the oven to 200°C (fan)/gas mark 6

In the large mixing bowl, combine the flour and butter by rubbing it together between your fingertips, until you get a crumb consistency

Add the water and bring together with your hands to form a pastry dough

Wrap the dough in cling film and pop in the freezer to rest while you make the filling

Combine the sausage meat, pumpkin purée, sage and salt in a bowl. Set to one side

Take the dough out of the freezer and, on a lightly floured surface, roll it out into a large rectangle (2-3mm thickness) then portion into 12 smaller rectangles

Place nine of the pastry rectangles onto the tray and spoon the sausage filling into the centre of each one, leaving an index finger width border around every edge

Beat the egg, then use your finger to egg wash the edges of each pie

Cut the remaining three rectangles into 1cm strips and lay them over the filling of each pie, using the egg washed edges to stick them. Trim if necessary

Use your finger to egg wash the strips then bake the pies for 20-25 minutes until golden. Allow to cool slightly before placing two edible eyes on each one and serving