Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Witches' fingers with crunchy almond 'nails'
Make these knobbly witches' fingers recipe with ready-rolled shortcrust pastry and blanched almonds. Serve with finger-lickin' 'blood' salsa for the spookiest Halloween snack
-
Ready in 40 minutes
-
Cooking time 20 minutes
-
Prep time 20 minutes
-
Makes 24
Ingredients
- 375 g ready rolled shortcrust pastry, cut into 3 rectangles then each rectangle cut into 8 fingers
- 2 tbsp double concentrate tomato purée
- 24 blanched almonds
- 1 medium British free-range egg, lightly beaten
- 10 g parmesan, finely grated
- 300 g jar mild salsa
Method
-
1
Preheat the oven to 190ºC, fan 170ºC, gas 5. Roll out each pastry piece to the length of a finger. Shape into fingers with rounded fingertips and use a knife to gently score lines across the middle for knuckles.
-
2
Press your thumb into the tops to make an indentation for the fingernail. Dot on the tomato purée and press an almond 'nail' on each. Put on a baking sheet, brush with the beaten egg and sprinkle over the cheese.
-
3
Bake for 15-20 minutes until golden. Let cool before serving with the salsa for dipping.
