Halloween Spooky Fingers!

Halloween Pasty Fingers Recipe
Ingredients:

1 sheet of puff pastry (store-bought or homemade)
1 egg (for egg wash)
10-12 whole almonds (for fingernails)
Tomato Sauce or Ketchup (for “blood” effect) and Langage Farm Clotted Cream

Instructions:

Preheat the Oven: Preheat your oven to 200°C (180°C fan) or 400°F.

Prepare the Puff Pastry: Roll out the puff pastry sheet on a lightly floured surface. Cut it into thin strips, around 10 cm long and 2 cm wide. These will be your “fingers.”

Shape the Fingers: Take each strip and lightly press it with your fingers to create knuckles. You can also use a knife to make a few small slashes in the dough for a more realistic look.

Add the Fingernails: Place one almond at the top of each pastry strip, pressing it gently into place to resemble a fingernail.

Egg Wash: Beat the egg in a small bowl, then brush the puff pastry fingers with the egg wash. This will give them a nice golden colour.

Bake: Place the pastry fingers on a lined baking sheet and bake in the preheated oven for about 12-15 minutes, or until they are puffed up and golden brown.

Add the “Blood”: Once baked and slightly cooled, dab a little tomato ketchup or red food colouring around the almond fingernail to give a “bloody” effect.  

Mix Langage Clotted Cream with a little ketchup for a savoury ‘blood’ dip!

Serve: Your creepy Halloween Pasty Fingers are ready to serve!