Sausage Mummies with Halloween Dip

Unroll the puff pastry and cut it lengthwise into strips approximately 1 cm wide. Wrap each sausage with the pastry strips – usually 2-3 strips will be needed per sausage. Make sure to leave a gap of about 0.5 cm at the top third where the pastry does not cover the sausage; this is where the mummy's eyes will be.

Place the wrapped sausages on a baking sheet lined with parchment paper. Leave enough space between them so they don't stick together during baking.

In a small bowl, beat the egg with a fork until the yolk and white are completely mixed.