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A lot of pre-prepared puff pastry comes rolled in grease-proof paper that you can use to cover your baking sheet. It is important to keep the pastry in the fridge as it thaws out. You do not want it to warm up too much as it will lose its crispiness when baked and it will also get too sticky to work with. On the other hand, if it is too cold it will crack when you try to cut or roll it. You can use a pizza cutter to slice the pastry sheets into thin strips. The beaten egg wash will give the mummy sausage rolls a golden sheen. You can use milk if you do not have an egg to hand, but it will not give as glossy a result. If the idea of white chocolate chips on your sausage rolls does not appeal, you can make the eyes from tiny circles of cheese and decorate these with the icing pen. You can also buy ready-made eyes in many baking specialty shops. An alternative to the black icing pen is to stick tiny pieces of black olive onto little circles of cheese with some mayonnaise. Make sure the eyes are only stuck on after baking and completely cooling the rolls. You can make the mummies early in the day, or even the day before, and store them unbaked in the fridge. Place them on your tray and bake them when you need them. The finished rolls will store for up to three days in the fridge in an airtight container. The only trouble is the eyes do not store that well, so it is best to remove them or wait and put them on just before you are going to serve your mummies. The mummy rolls can also be made ahead of time and frozen. If you are baking them from frozen, they will need at least 45 minutes baking time.
