Most people think hot dogs are just a quick grill or boil affair, but wrapping them in flaky pastry turns them into something whole other. It’s a playful, nostalgic treat that feels like a mini carnival in your hand. Plus, it’s a sneaky way to make a simple snack feel special—especially with kids or for a last-minute get-together.
Why I keep making these hot dogs over and over
They’re endlessly fun to make and even more fun to eat. The flaky pastry combined with savory hot dogs creates a satisfying bite every time. Plus, they’re quick to prep, which means less stress and more joy in the kitchen. No matter the occasion, these mummy hot dogs bring a little playful chaos and comfort.
What makes these mummy hot dogs special?
- Puff pastry: I use store-bought for ease, but homemade flaky dough works too. It’s buttery, crisp, and forgiving.: The flaky layers puff up beautifully, adding a satisfying crunch.
- Hot dogs: Classic beef or turkey; I like the smoky flavor of beef, but chicken works well too.: Juicy and savory, they anchor the pastry’s fluff.
- Egg wash: Beaten egg with a splash of water or milk. Adds shine and helps seal the pastry.: Creates that glossy, golden crust we all love.
- Optional toppings: Mustard, ketchup, or spicy mayo. Brighten the flavor with a dab of sharpness.: Adds a personal touch and extra flavor.
- Sesame seeds or poppy seeds: A sprinkle before baking gives a nutty crunch.: Adds visual appeal and a subtle flavor boost.
Tools you’ll need for mummy hot dogs
- Baking sheet: To hold the hot dogs while they bake.
- Parchment paper: Prevents sticking and makes cleanup easier.
- Pastry brush: To evenly coat with egg wash for a shiny finish.
- Knife or pizza cutter: To cut pastry into strips.
- Cooling rack: To cool the hot dogs without sogginess.
Step-by-step guide to mummy hot dogs
Step 1: Preheat your oven to 200°C (390°F).
Step 2: Line a baking sheet with parchment paper.
Step 3: Cut puff pastry into strips about 1 inch wide.
Step 4: Wrap each hot dog with a pastry strip, leaving a small gap at the top.
Step 5: Place wrapped hot dogs on the baking sheet, seam side down.
Step 6: Brush the pastry lightly with beaten egg for a golden finish.
Step 7: Bake for 15-20 minutes, until puffy and golden brown.
Step 8: Check that the pastry is crisp and hot dog is heated through.
Step 9: Let cool for 5 minutes before serving to avoid burns.
Cooking checkpoints and tips
- Pastry should be puffy and crisp, not soggy or limp.
- Hot dogs should be heated through, not cold in the center.
- Egg wash should be shiny and golden, not burnt or pale.
- Ensure the wrapping is sealed well to prevent unwrapping during baking.
Common mistakes and how to fix them
- Pastry ends up soggy or too shiny.? Use too much egg wash? Wipe off excess with a paper towel.
- Hot dogs exposed or pastry unsealed.? Pastry unwrapped during baking? Seal edges with a little water or more egg wash.
- Pastry not golden or puffy.? Bake at the right temperature? Keep oven steady at 200°C (390°F).
- Burnt or overly crisp pastry.? Overbaking? Check at the 15-minute mark; remove sooner if overly dark.
Mummy Hot Dogs
Ingredients
Equipment
Method
- Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper to keep things tidy.
- Unroll the puff pastry sheets on a lightly floured surface and cut them into strips about 1 inch wide—these will be your wrapping strips.
- Place each hot dog on the end of a pastry strip and wrap it snugly, leaving a small gap at the top to resemble a mummy's eyes.
- Position the wrapped hot dogs seam-side down on the prepared baking sheet, spacing them out evenly.
- Brush the tops of the pastry with the beaten egg to give them a shiny, golden finish once baked.
- If desired, sprinkle sesame or poppy seeds over the pastry for added flavor and a decorative touch.
- Bake in the preheated oven for 15-20 minutes until the pastry is puffed, crisp, and golden brown, filling the kitchen with a buttery aroma.
- Remove from the oven and let the hot dogs cool for about 5 minutes on a cooling rack, so the pastry crisps up further and the filling heats through.
- Serve warm with your favorite dipping sauces, adding mustard or ketchup if you like a bit of extra flavor.
Notes
