Roll out the puff pastry block into approx. 30 cm x 25cm sheet on parchment paper so it doesn’t stick to the work surface.
Fry off the onions till soft in 1 tbsp veg oil. In a large mixing bowl mix the onions, sausage meat, breadcrumbs and egg and milk and garlic, sage or parsley and salt and pepper – mix with hand, leave to rest in fridge covered.
Divide the mixture into 10 mounds.
Cut the pastry into 10 rectangles roughly 8 cm x 10 cm.
Then place the filling in a long thick strip in the middle, so there is pastry showing on both sides. Then using a knife, make slices/cuts approx. 1cm in strips into the pastry on both sides to the edge of the strip of sausage meat. Now stretch these strips across the sausage meat haphazardly and crossing over at points so it resembles the ‘mummy’ bandages.
Egg wash with a pastry brush the exposed pastry.
Bake for about 20 – 25 min until the sausage rolls are golden brown and crisp on the underneath side.
Optional – for eyes you can buy edible eyes or you can chop black olives across the way so you get thin rings of olives as eyes and you can stick that down with some honey.
Cut the apples in quarters and remove the core. Then cut these quarters in half again so you have 16 wedges. Then using a knife cut a smaller wedge of apple out, this will resemble a shell - V shaped.
Spread approx. ½ tsp of peanut in the V shape cut of the apple wedge, then stick in the yoghurt raisins/nuts so they resemble teeth. The peanut butter acts like a glue to hold them in place.
Put the chocolate in a heat proof bowl and put in the microwave for 10 seconds twice so that the chocolate melts.
Using the toothpick dip into the chocolate and draw a circle of chocolate in the middle of one of the flat sides of a large marshmallow so it looks like an eyeball.
Then pierce the marshmallow on the round under side with a toothpick and place this 'eye' on top of the apple wedge mouth. Then repeat.
Pulse the chopped dates with the boiling water until a very thick paste.
Mix the date paste with the coconut, porridge oats and peanut butter.
Then slowly add in the melted chocolate, you may not need all of it, just mix until it is thick enough that you can take a ball of mixture and mould into the shape of a finger and place on a lined baking tray.
Then add flaked almond at the top of the moulded finger so it looks like a nail.
Place in the fridge for about an hour to firm up. Then they are ready to serve!
Mix the mince, breadcrumbs, milk, egg, paprika and salt and black pepper together in a bowl.
Divide these into 12 balls.
Heat up 2 tbsp of oil in a pan to a medium heat, then cook each meatball for about 5 minutes on each side until they are cooked through and are nicely browned.
Then push in the thinner pointier end of the sliced pepper into the meatball to form the legs - it makes it easier to put in.
Finally dot 2 small amounts of mayo on the meatball and place 2 peas on top of them so they look like 2 eyes.
They are now ready to eat!
TOP TIP - To make it super easy, you can preheat your oven to 180C, place the strips of green peppers well into the sides of the meatballs like spider legs and bake in the oven for 20min until golden.