Mummy hot dogs are my go-to for kids’ parties or a quick, fun snack that doesn’t require much fuss. It’s a recipe that’s rooted in childhood memories but tweaked for adult tastes with a crispy, flaky twist. I love how the smell of baking pastry fills the house, promising treats to come. It’s a playful food that sparks joy at every bite.
Why I Keep Coming Back to This Recipe
These hot dogs are simple, nostalgic, and endlessly customizable. The crispy pastry contrasts beautifully with the juicy sausage, offering a satisfying crunch and savory burst. They’re perfect for when I need a quick, fun snack that looks impressive. Plus, they remind me of childhood parties and lazy weekends, making every bite a little trip back in time.
Breaking Down the Ingredients
- Hot dogs: The star, juicy and savory, perfect for wrapping.
- Puff pastry: Flaky and buttery, adds a crispy crunch. Swap with crescent roll dough for a softer bite.
- Egg wash: Gives a shiny, golden finish. Use milk for a softer look, or skip for a matte surface.
- Mustard (optional): A tangy dip that cuts through the richness. Ketchup works too, if you prefer sweeter.
- Sesame seeds (optional): Adds a nutty flavor and crunch, sprinkle before baking for extra texture.
Essential Tools for Perfect Mummy Hot Dogs
- Baking sheet: To hold the wrapped hot dogs during baking.
- Parchment paper: Prevents sticking and makes cleanup easier.
- Pastry brush: To apply egg wash for a shiny finish.
- Sharp knife: To cut pastry cleanly and evenly.
- Cooling rack: Allows hot dogs to rest without sogginess.
Step-by-step to Mummy Hot Dogs — The Fun, Fluffy, and Crispy Way
Step 1: Preheat your oven to 200°C (392°F).
Step 2: Line a baking sheet with parchment paper.
Step 3: Wrap each hot dog in a thin slice of puff pastry, sealing the edges with a little beaten egg.
Step 4: Place the wrapped hot dogs seam-side down on the baking sheet.
Step 5: Brush the tops with egg wash for a shiny, golden finish.
Step 6: Bake for 15-20 minutes, until the pastry is puffed and golden.
Step 7: Remove from oven and let rest for 5 minutes before serving.
Cooking Tips & Tricks for Mummy Hot Dogs
- Ensure the pastry is well sealed to prevent it from unwrapping during baking.
- Watch the oven closely; pastry can go from golden to burnt quickly.
- Use a sharp knife to make clean, even cuts for wrapping the pastry.
- Check that the sausages are hot and cooked through before baking.
- Baste with egg wash generously for a shiny, professional look.
Common Mistakes & How to Fix Them
- Pastry unravels during baking.? Seal pastry edges well to prevent unwrapping.
- Over-browning or undercooking the pastry.? Watch for golden pastry, not burnt edges.
- Ragged pastry wrapping.? Use a sharp knife for clean cuts.
- Cold or raw sausages inside.? Ensure sausages are fully cooked before wrapping.
Mummy Hot Dogs
Ingredients
Equipment
Method
- Preheat your oven to 200°C (392°F) and line a baking sheet with parchment paper.
- Unroll the puff pastry on a clean surface and cut it into strips approximately 1 inch wide and long enough to wrap around each hot dog.
- Place a hot dog on the end of a pastry strip and gently wrap the pastry around it, leaving space at one end to resemble a mummy’s head. Seal the edges with a little beaten egg if needed.
- Repeat with all hot dogs, arranging them seam-side down on the prepared baking sheet.
- Brush the tops of the pastry-wrapped hot dogs with the beaten egg to give them a shiny, golden finish. Sprinkle with sesame seeds if desired for added crunch and flavor.
- Bake in the preheated oven for 15-20 minutes, or until the pastry is puffed up and golden brown, filling the kitchen with a buttery aroma.
- Remove from the oven and let rest on a cooling rack for about 5 minutes, allowing the pastry to set and cool slightly.
- Serve warm with mustard or your favorite dipping sauce for a fun and satisfying snack that’s crispy on the outside and juicy inside.
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