Lay out the pastry on a board.

Cut 12 strips from the shorter edge about 1 centimetre or half an inch wide.

Line a baking tray with parchment or silicon.

Wrap each chipolata in the pastry in a spiral pattern, overlapping the pastry at each end to prevent unraveling.

Mix the egg with a tablespoon of water and use a pastry brush to glaze the sausage rolls.

Preheat the oven to 200 C / 400 F / 180 FAN / Gas 6.

Bake for 25 to 30 minutes or until the pastry is golden.

Let the sausages rest for a few minutes on the oven tray.

Transfer to a serving plate and use some honey to stick the eyes on when cooled slightly.