Spooky Fingers

What will I need?

• 8 hot dogs in brine
• 320g puff pastry
• Anchor spreadable, melted
• 2 tbsp honey
• Ketchup and hot sauce to serve

This will be enough to serve 8 hot dogs.

How to make Spooky Fingers

1. Whack up the heat on your oven to gas 6, 200°C, fan 180°F, then boil a big pan of water.
2. Now to get your goulish art hat on! Take a sausage and cut out a fingernail shape at the top end before peeling away. Make 3 curved notches in the middle of the sausage to create your knuckles. Then, cut two lines underneath the nail and then towards the bottom of the sausage to make joints.
3. Bob your 'fingers' in the boiling water, knock down to a simmer and cook for 5 mins.
4. Unroll your puff pastry and cut into thin strips - the more uneven, the better. Now, time to get wrapping! Wrap 1-2 strips around each hot dog, leaving the fingernail clean.
5. Lay your bandaged fingers on a lined baking tray. Mix melted Anchor butter with honey, spread over the bandages and pop in the oven for 15 mins.
6. Once cooked, brush with more Anchor buttery goodness, then add a dollop of ketchup or hot sauce here and there to look like blood! This really does take finger food to a new level!
7. Show us your creations on Instagram – it’s @anchor_dairy with #MovieMatches!