Witches' Finger Sausage Rolls

1. Preheat the oven to 200°C (180°C fan)/Gas Mark 6. Line a baking tray with baking paper.

2. Unroll the puff pastry and cut into 120long strips, approximately 2cm wide.

3. Wrap each sausage half with a strip of pastry, leaving one end uncovered to form the fingertip.

4. Press an almond flake onto the exposed end of each sausage to create a fingernail.

5. Using a small knife, lightly score lines into the pastry to resemble finger joints and wrinkles.

6. Arrange the fingers on the prepared baking tray and brush the pastry all over with beaten egg.

7. Bake for 18-20 minutes, or until the pastry is puffed and golden and the sausages are cooked through.

8. Allow to cool slightly before serving. For an extra spooky effect, serve with tomato ketchup as ""blood"" for dipping.