12 chicken or beef thin sausages, cut in half
3 sheets frozen puff pastry, cut into 1.5cm wide strips
1 egg beaten for egg wash
¼ cup poppy seeds

BBQ Sauce:
1 Tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, finely chopped
1 tsp sweet smoked paprika
2 tsps cumin powder
2 cups (500ml) beef or chicken stock
½ cup (125ml) tomato sauce
2 Tbsps apple cider vinegar
½ cup (125ml) Chelsea Treacle
2 Tbsps Chelsea Caster Sugar

Witches Fingers:
Preheat oven to 200°C (180°C fan forced). Line two baking trays with baking paper.
To make fingernails, take a strip of pastry & cut into 6cm lengths. Place pastry around end of sausage to form nail. Repeat. To cover length of sausage, take a 1.5cm wide strip of pastry and wind around remaining sausage until covered. Repeat.
Carefully brush the nails with the egg wash and dip into poppy seeds. Place fingers onto baking trays, brush all over with remaining egg wash and bake for 15 – 20 minutes or until golden and cooked through. Serve with BBQ Sauce

BBQ Sauce:
Heat oil in a frying pan over medium heat. Add onion and cook for 10 minutes or until soft. Add garlic, paprika, cumin powder, stock, tomato sauce, vinegar, treacle and caster sugar. Simmer for 15 minutes. Remove from heat and strain.
Return sauce to a small saucepan and simmer over low heat until it thickens and becomes syrupy. Cool and serve in a dipping bowl with “witches fingers”. (Makes: 1½ cups)