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Baked Mummy Hot Dogs

These mummy hot dogs are a fun and crispy snack made by wrapping juicy sausages in flaky puff pastry. Baked until golden and puffed, they offer a satisfying crunch and tender sausage inside, perfect for casual gatherings or nostalgic treats. The process involves wrapping, sealing, and baking to achieve a crispy, golden exterior with a juicy interior.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces hot dogs preferably beef or plant-based
  • 1 sheet puff pastry thawed if frozen
  • 1 egg egg beaten for egg wash
  • 1 tablespoon water mixed with egg for wash
  • optional sesame seeds for topping, if desired

Equipment

  • Baking sheet
  • Parchment paper
  • Pastry brush
  • Sharp knife or pizza cutter
  • Small bowl for egg wash

Method
 

  1. Preheat your oven to 200°C (392°F) and line a baking sheet with parchment paper.
  2. Unroll the puff pastry sheet onto a lightly floured surface and cut it into strips about 1 inch wide.
  3. Wrap each hot dog tightly with a strip of puff pastry, sealing the edges with a little beaten egg to prevent them from unraveling during baking.
  4. Place the wrapped hot dogs seam-side down on the prepared baking sheet, spacing them apart so they don't touch.
  5. Mix the beaten egg with water to create an egg wash, then gently brush it over the pastry for a shiny, golden finish. Sprinkle sesame seeds on top if desired.
  6. Bake in the preheated oven for 20–25 minutes, until the pastry is puffed, crispy, and deeply golden.
  7. Remove from the oven and let rest for about 5 minutes, allowing the pastry to set and cool slightly before serving.
  8. Serve warm with your favorite condiments like mustard or ketchup for dipping and enjoy the crispy, fun snack!

Notes

Ensure seams are well sealed to prevent filling from oozing out. For extra fun, add small cutouts or faces with additional pastry shapes before baking.