Get the young people in your life hands-on in the kitchen with this fun, delicious and in places wonderfully sticky recipe from Easy Peasy Baking. Perfect fuel before heading out trick or treating!

Preparation Time: 20min
Cooking Time: 25min
Makes: 9 portions

1. Preheat the oven to 200°C (fan). In a large mixing bowl, combine the flour and butter by rubbing it together between your fingertips, until a crumb consistency is achieved. Add the water and bring together with your hands to form a pastry dough. Wrap the dough in cling film and pop in the freezer to rest while you make the filling.
2. Wash up the mixing bowl then use it to combine the sausage meat, pumpkin purée, sage and salt. Set to one side.
3. Take the dough out of the freezer and, on a lightly floured surface, roll it out into a large rectangle (2-3mm thickness). Then portion into 12 smaller rectangles.
4. Place 9 of the pastry rectangles onto the tray and spoon the sausage filling into the centre of each one. Leave an index-finger-width border around every edge.
5. Beat the egg, then use your finger to egg wash the edges of each pie.
6. Cut the remaining 3 rectangles into 1cm strips and lay them over the filling of each pie, using the egg washed edges to stick them. Trim if necessary.
7. Use your finger to egg wash the strips then bake the pies for 20-25min until golden. Allow to cool slightly before placing two edible eyes on each one and serving. They can also be enjoyed cold.