It's time for some fun and extremely easy finger food recipe! Well if we can even call this a recipe. Today I'm showing how to make 2 ingredient hot dog mummies!
Aren't they super cute? They're far from scary but I mean, come on, who wouldn't want a bite of that. Right?
Texture and flavour - Crispy puff pastry wrapped around juicy sausage. Oh la la!
Level - Ridiculously easy like you wouldn't believe. Super fun to make with kids!
Size - 16 cute hot dog mummies.
Occasion - Halloween! Or for any parties, really. You'll look super cool, people will be amazed.
Lets Talk Ingredients
Sausage - It doesn't matter, just try to get the best that you can find. Find thin and not that long ones, so that our mummies don't end up super huge. You'd want the size where it's easier for people to grab and go.
Puff pastry - Also, try to get the best that you can find. I like square or rectangle shaped puff pastry as it'll make it easier to cut into strips.
Optional - For the eyes, you can buy candy eyes or make them yourself with some cream cheese and black sesame seeds like I did. Or simply make eye dots with mustard.
Can I Make These In Advance?
Just assemble everything and place them on a baking tray, lined with a parchment paper and freeze them for 1 hour. Then just pop them in a bag and back in the freezer.
Bake frozen, following the recipe below, with extra 10-15 minutes.
- Puff pastry chorizo and cheddar pinwheels
- Chinese sausage bread
- Ham and cheese pinwheels
- Baked chicken curry puff
- Crispy baked lemon pepper wings
Watch How To Make It
2-Ingredient Hot Dog Mummies
- 16 sausages, more or less , cold
- 1 lb puff pastry, more or less , cold
- Preheat oven at 360ºF (180ºC), conventional mode. Place the rack in the middle. Line a baking tray with parchment paper.
- Cut puff pastry into strips (2 thin and 1 a bit thicker for each sausage).
- Take the thicker strip and wrap it around the sausage, leaving ⅓ of the sausage unwrapped. Take 1 thin strip and start wrapping from the top twice and continue with the rest, leaving empty space for the eyes. Take the last thin strip and just wrap until the bottom.
- The more you don't think about how the strips go, the more natural they'll look. Place on baking tray and continue with the rest.
- Bake for 15-20 minutes or until puff pasty is cooked. Leave to cool completely.
- This is optional but for the eyes, you can either buy candy eyes or just use cream cheese and black sesame seeds like I did. Or simply make eye dots with some mustard.
- Use portable oven thermometer (like this one) for a more precise temperature reading (I use it too)
- It's easier to wrap the puff pastry if you have both the sausages and puff pastry super cold.
- I purposely don't use egg wash to make the mummies "linen" with off-white colour.
Well I guess we're doing this tonight.
The kids would totally approve! LOL!
Haha! I hope the kids loved it. Thanks Linda!