Mummy Hot Dogs in Puff Pastry, the Halloween Party Starter
Frankfurters wrapped in thin strips of puff pastry like a mummy's bandages, baked until golden and finished with two mustard eyes: the Halloween starter kids love most.
Looking for a Halloween starter that makes the kids laugh and that the grown-ups will happily eat too?
Then mummy hot dogs are the recipe for you. I will show you step by step how a sheet of puff pastry and a few frankfurters are all it takes to make a platter of golden, flaky mummies, with two little eyes peeking out between the bandages.
The secret of this recipe is in how you cut the pastry: thin strips, about a centimetre wide, wrapped around unevenly. The more the bandages cross over each other, the more convincing the mummy, and in the oven the pastry puffs up into that crumpled look that makes it perfect.
It has at least three advantages: it takes a quarter of an hour, it costs very little and you can get it ready in advance, keeping the raw mummies in the fridge until it is time to bake. It is also a great activity to do with the kids.
One small step makes all the difference: dry the frankfurters well before wrapping them. If they are damp, the pastry slips and the bandages come undone as they bake.
Serve them warm, with a little bowl of ketchup and one of mustard in the middle of the table. They are perfect for a casual Halloween dinner or a party buffet with friends.
Ready? Let’s get started on these mummy hot dogs.
Steps
- Preheat a conventional oven to 200°C (400°F) and line a baking tray with parchment.
- Unroll the puff pastry and cut it lengthways into strips about 1 cm wide, using a pastry wheel or a sharp knife.
- Cut the frankfurters in half and pat them dry with kitchen paper so the pastry sticks to them better.
- Wrap each half frankfurter in one or two strips of pastry, criss-crossing them unevenly like bandages and leaving a small gap near one end for the face.
- Arrange the mummies on the tray and brush them with the egg yolk beaten with the milk.
- Bake for 15-18 minutes, until the pastry is puffed and golden.
- Let them cool for a few minutes, then dot two eyes with mustard or ketchup in the gap you left.
Helpful tips
Keep the puff pastry in the fridge until the last moment: cold pastry cuts more cleanly and puffs up more in the oven.
You can wrap the mummies a few hours ahead, keep them raw in the fridge and bake them shortly before serving.
For a vegetarian version, use plant-based sausages or sticks of melting cheese.
Average nutrition per serving
- Calories
- 290 kcal
- Carbohydrates
- 14.6 g
- Sugars
- 1.0 g
- Protein
- 8.7 g
- Fat
- 21.9 g
- Saturated fat
- 9.0 g
- Fiber
- 0.6 g
- Sodium
- 650 mg
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