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Preheat oven to 375F/190C. Line a baking sheet with baking parchment paper (or use the parchment from the pastry packet)
Unroll the pastry (or roll it out) and cut one sheet into 6 equal-sized squares, then cut each square in half to make 12 rectangles.
Cut the other sheet of pastry into thin strips.
Spoon the raspberry jam or sauce onto the rectangles, avoiding the outer edge.
Add dough strips decoratively to look like mummies, and gently press the edges to seal.
Brush with the milk and bake for 20 minutes, or until golden. Serve warm or cold and decorate with edible eyes.