A quick mummy hot dogs puff pastry recipe made with just three ingredients. They are fun, festive, and delicious too! Serve them with a bowl of spiderweb sauce to complete the Halloween theme.
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A quick and easy mummy hot dogs puff pastry recipe. These are a quick and simple Halloween finger food idea anyone can make.
Why You'll Love This Recipe
You will love this puff pastry mummy dogs recipe because:
- They are fun to make and a great way to get the kids involved with Halloween party cooking, like these Halloween pudding cups.
- Halloween hot dog mummies are quick to make using store-bought puff pastry.
- Make these with cocktail wieners to serve as Halloween appetizers that both kids and adults will enjoy.
- You don't need any special tools to make these.
- And it is a simple three-ingredient recipe that can be prepared in advance if needed (see our meal-prepping notes below).
Ingredients
Hot dogs sausages - we wrapped 5 cm (2 inches) mini hot dogs in puff pastry for this recipe to serve as an appetizer.
But the standard 15 cm (6 inches) hot dogs can also be used - just use more puff pastry to wrap them in.
Puff pastry sheets - We use readymade puff pastry sheets; these are already rolled and are about 26 cm (10.5 inches) square.
If using puff pastry that is not prerolled, roll the dough to a thickness of about 5mm (¼ inch).
If you can't get puff pastry, you could make your own using our rough puff pastry recipe or make it with store-bought or homemade crescent roll dough.
Eyes - we used small candied eyes and attached them with dots of mustard (you could also use mayonnaise or ketchup).
If you don't want to use candied eyes, use dots of mustard for the eyes.
Step By Step Instructions
Step 1 - For each hot dog, cut two 26 cm (10.5 inches) long thin strips about 1 cm (0.39 inches) wide and two ½ cm (0.2 inches) wide pieces.
Wrap one of the 1cm (0.39 inch) strips of pastry around the hot dog starting at the top and working your way down.
When you come to the end of the first strip, attach the second strip to the end of the first.
Then continue to wrap the pastry around working your way back up the sausage making sure to leave a gap for the eyes.
Step 2 - Next wrap around one at a time the two smaller pieces of pastry in the same way as in step 1. Repeat for the remaining hot dogs.
Step 3 - Place the prepared hot dogs onto a lined baking tray and place them in the fridge for at least 1 hour before baking.
Step 4 - About 15 minutes before baking, preheat the oven to 200⁰C/400⁰F. Bake them in a hot oven until the pastry is puffed and light brown - this will take about 12 - 15 minutes.
Step 5 - Remove from the oven and allow to cool slightly before adding the eyes. Attach the eyes using mustard, mayonnaise, or ketchup on the backs of the candied eyes and stick them to the hot dog.
Expert Tips
- If you have a pizza cutter or pastry wheel, use these for quick and easy cutting. If you don't, a sharp knife will do.
- After wrapping the hot dogs in puff pastry, put them in the fridge to chill because chilled puff pastry puffs the best.
- These mummy hot dogs are not brushed with egg wash and won't bake into a dark golden brown color, so don't overcook them expecting them to go darker because you could burn them. They are ready when the pastry looks cooked and is a pale golden color.
- If you can't get or don't want to use candied eyes, use dots of mustard or mayonnaise for the eyes or make your own candy eyes.
- You may find that some sausages will burst during cooking and split the puff pasty bandages, don't worry about it, it happens, and they will look good once you add the eyes.
Serving Size
One mini mummy hot dog is a serving.
Calories Per Serve
There are about 179 calories per serving.
Serving Suggestions
These are best served hot or warm with your favorite hot dog sauce for dipping, or you could make a simple spider web sauce.
Spiderweb sauce
- Fill a small bowl with ketchup.
- Use mustard or mayonnaise in a squirt bottle to create two to three circles inside each other on top of the ketchup.
- Then use a toothpick to draw lines from the center to the outside to create a spider's web.
Meal Prepping
These mummy hot dogs in puff pasty can be prepared ahead of time.
Wrap the hot dogs in pastry, place them onto a lined baking tray, and store them covered in the fridge until ready to bake.
FAQ
Puff pastry will not puff if it goes into the oven when it is warm at room temperate or if the oven temperature is not hot enough.
After preparing your dish with puff pastry, put it back in the fridge for an hour or so to chill.
Chilling will firm up the fat in the puff pastry, which will help it to puff when it goes into a hot oven.
As well as being well-chilled puff pastry also needs a hot temperature to rise, so always preheat the oven to 200⁰C/400⁰F before baking.
If you like this recipe for Mummy Hot Dogs you might also like to see this collection of Easy Halloween Foods to Make or make a few of these quick and easy puff pastry appetizers or these recipes below:
I do hope that you try this recipe for mummy hot dogs. If you do, please come back and leave a comment below because I would love to know how you went.
Recipe
Mummy Hot Dog Puff Pastry Appetizers
Ingredients
- 12 mini hot dogs
- 2 x 165 grams (5.8 ounces, about 26 cm / 10.5 inches square) ready-rolled puff pastry, thawed.
- 24 small candied eyes
- a small amount of mustard mayonnaise, or ketchup for attaching the eyes
Instructions
Line a baking sheet with baking paper.
- For each hot dog, cut two 26 cm (10.5 inches) long thin strips about 1 cm (0.39 inches) wide and two ½ cm (0.2 inches) wide pieces. Wrap one of the 1cm (0.39 inch) strips of pastry around the hot dog starting at the top and working your way down. When you come to the end of the first strip, attach the second strip to the end of the first. Then continue to wrap the pastry around working your way back up the sausage making sure to leave a gap for the eyes.
- Next wrap around one at a time the two smaller pieces of pastry in the same way as in step 1. Repeat for the remaining hot dogs.1.
- Place the prepared hot dogs onto a lined baking tray and place them in the fridge for at least 1 hour before baking.
- About 15 minutes before baking, preheat the oven to 200⁰C/400⁰F. Bake them in a hot oven until the pastry is puffed and light brown - this will take about 12 - 15 minutes. Remove from the oven and allow to cool slightly before adding the eyes.
- Use a little mustard, mayonnaise, or ketchup on the back of the candied eyes and stick them to the hot dog.
Notes
- If you have a pizza cutter or pastry wheel, use these for quick and easy cutting. If you don't, a sharp knife will do.
- After wrapping the hot dogs in puff pastry, put them in the fridge to chill because chilled puff pastry puffs the best.
- These mummy hot dogs are not egg-washed and won't bake into a dark golden color, so don't overcook them expecting them to go darker. They are ready when the pastry looks cooked and is a pale golden color.
- If you can't get or don't want to use candied eyes, use dots of mustard or mayonnaise for the eyes.
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