Mummy hot dogs are easy to make, look cute, and are pretty tasty too. Only four easily available ingredients are needed. Make mini ones or go all out and make them with arms and legs.
Use your favourite hot dogs, or sausages. Mini ones look great as Halloween cocktail food. These are a winner for both adults and kids. I you are doing a few, get the kids involved in wrapping!
- Puff Pastry: Use frozen sheets of puff pastry, you can use reduced-fat puff if you prefer.
- Hot Dogs: I buy full-size skinless frankfurts, they work the best if cutting arms and legs into the frankfurt.
- Green Olives: Seek out small green olives stuffed with pimento, these make the best mummy hot dog eyes. The smaller the olives the better for the eyes.
- Egg (not pictured): To make eggwash for the pastry.
There are three paths you can chose when making your mummy dogs. The easiest path is to simply wrap a whole hot dog. The most difficult is making your hot dog mummies with arms and legs.
Wrapping the Whole Dog
The easiest way to go, and a good one for the kids to do. Simply wrap strips of puff pastry around the hot dog from one end to the other. Inserting olive eyes where the head would be.
Mini Mummy Dogs
Cut the hot dog in half across the middle. Then using a sharp knife cut up the middle half way. Wrap the legs first, then the body including some olive eyes at the head. This is a good middle of the road option. Plus they look super cute.
Hot Dog Mummies with Arms and Legs
The hardest of our mummies to make, but they are well worth the effort. Cut legs as you do for the mini mummies, then cut some arms from the middle of the hot dog upwards.
They take a lot longer to wrap as they are quite fiddly. You also need to take care not to break the hot dog, this can happen easily. Don’t worry if the dog breaks. It will happen around the middle if it does.
Simply insert a toothpick up the middle to reconnect the body and legs. Then you can continue wrapping the dog. Remember to remove the toothpick before serving to guests, the pastry should hold it together.
The Importance of Toothpicks
Use toothpicks to stop the mummies’ arms and legs from curling when baking. If you don’t you will end up with dancing mummies. Remove toothpicks before serving.
Mummy Hot Dog Eyes
Alternative to pimento stuff olives you could cut small rounds from the following; black olives, pickles, cheese slices (put on after baking), capers, coloured pickled cocktail onions, or cut small rounds from puff pastry. After baking you could pipe eyes on the mummies using; mustard, mayonnaise, or tomato ketchup.
Moving away from frankfurts and hot dogs you can use any sausage you like, including vegetarian. Just note that you will need to cook them and let them cool before wrapping in pastry and baking.
Cooking skill on these mummy hot dogs is minimum. Assembly skill is a sliding scale. Very easy if simply wrapping a whole hot dog. If you are making your mummies with arms and legs, give yourself time, it can be a fiddly job.
Hope these guys brought a smile to your face. If you are making them over Halloween please let me know by tagging me on Instagram.
Halloween Mummy Hot Dogs
- 5 hot dogs
- 2 sheets frozen puff pastry | thawed but still cold
- 10 pimento stuffed green olives
- 1 egg
- tomato ketchup of sauce of your choice to serve
- Pre-heat oven to 200°C (390°F) and line a baking tray with baking paper/parchment paper.
- Using a sharp knife cut 5mm - 1cm (one eighth to ¼") strips from the puff pastry. Cut the ends which have the pimento sticking out from the green olives to create eyes.
- Cut hot dogs using a knife to create arms and legs or mini mummy dogs if doing so. See notes below.
- Wrap hot dogs in strips of cut puff pastry. When you reach the mummy's head, place two cut pieces of olive and continue wrapping. Use the puff pastry to secure the olives to the mummy's head.
- Using toothpicks secure arms of the mummies slightly out from the body. Use toothpicks to hold the mummies' legs slightly apart. This will stop the arms and legs curling when baking.
- Beat egg with a little water in a small bowl.
- Place mummies on the prepared baking tray and brush with the egg wash mixture. Bake in the oven for20 minutes or until just golden brown. Do not overcook your mummies or they may split.
- Serve with tomato ketchup or sauce of choice.
- 1 teaspoon equals 5ml
- 1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
- 1 cup equals 250ml (Nth America use 237ml)
- 4 teaspoons equals 1 tablespoon
- I use the below unless specified in my recipes;