Preheat the oven to 200°C (Gas mark 6/390°F). Line a couple of baking trays with greaseproof/baking paper.

Using a large circle cutter, cut out circles of pastry (I got seven from one sheet of pastry) and place on your lined baking trays. Spread a thin layer of tomato puree over each circle.

Prepare your toppings - de-seed and finely chop the pepper, wash and slice the spring onion, slice the pepperoni if necessary, grate the cheddar cheese.

Pile the toppings in the centre of each circle, leaving a small strip around the edges clear.

Cut the leftover pastry into strips around 1cm thick and drape over the toppings in a random way to create mummy like patterns, pushing the edges down so that they stick to the pastry circles.  

Ball up and roll out any smaller pieces of pastry to cut into more strips. Don't worry if the strips overlap the circles - once you've finished adding strips to each circle you can tidy them up by cutting off the excess with the same circle cutter you used to cut out the original circles. Repeat until you have mummified all of your pizzas pies!

To make the eyes, cut small circles from the leftover cheese slices using a mini circle cutter, then dot the 'eyes' with an edible marker pen or if you don't have one, use a little food colouring with a fine paintbrush. Pop two eyes onto each mummy pie then serve immediately, or cool completely on wire racks then store in an airtight container ready to be popped in a lunch box or alternatively reheated later.