Hot dogs are a staple that often get relegated to quick lunches or ballpark snacks. But when I want to elevate that simple comfort, I turn to wrapping them in flaky puff pastry and baking until they resemble tiny mummies. It’s a playful way to make something familiar feel special.
This recipe isn’t about perfection; it’s about fun, nostalgia, and a little culinary whimsy. Perfect for kids’ parties or an unexpected snack attack, these mummy hot dogs bring joy with every crispy, cheesy bite.
Why This Recipe Keeps Calling Me Back
It’s nostalgic but fresh, simple but surprising. The smell of pastry baking, the crispy crackle, and that cheese pull—small moments of joy that never get old.
Ingredient Breakdown & Tips
- Hot dogs: The base, juicy and savory, make sure they’re fresh for best flavor.
- Puff pastry: Flaky and buttery, I prefer store-bought for ease, but homemade works too.
- Cheese: Mozzarella melts best, but sharp cheddar adds a punch; opt for what melts well.
- Egg wash: Gives that shiny, golden finish. Use a beaten egg with a splash of water.
- Optional extras: Add a dash of paprika or hot sauce inside for extra flavor.
Tools & Equipment You’ll Need
- Baking sheet: To hold the wrapped hot dogs during baking.
- Parchment paper: To prevent sticking and make cleanup easier.
- Pastry brush: To brush the egg wash for a shiny, golden crust.
- Sharp knife: To make precise cuts in the hot dogs and puff pastry.
- Small spoon: To fill the hot dogs with cheese.
Step-by-Step to Wrapping & Baking
Step 1: Preheat your oven to 200°C (390°F).
Step 2: Line a baking sheet with parchment paper.
Step 3: Slice the hot dogs lengthwise, but not all the way through, creating a pocket.
Step 4: Fill each hot dog pocket with a small spoonful of cheese, then fold slightly to seal.
Step 5: Wrap each hot dog with a thin strip of puff pastry, sealing the ends with a bit of water.
Step 6: Place on the baking sheet. Brush with beaten egg for a glossy finish.
Step 7: Bake for 15-20 minutes, until the pastry is golden and puffed.
Step 8: Remove from oven and let cool for 5 minutes before serving.
Cooking Checkpoints & Tips
- Hot dogs should be just cooked through, not overdone, to keep their juiciness.
- Pastry edges must be sealed well to prevent filling from spilling out during baking.
- Golden brown pastry indicates proper baking temperature and time.
- Cheese inside should be melted and bubbly, not dry or burnt.
Common Mistakes & How to Fix Them
- Hot filling spills out during baking.? SEAL the pastry edges well with water to prevent leaks.
- Pastry turns too dark or burns.? Don’t over-bake; keep an eye on that pastry color.
- Hot dogs are dry or tough.? Ensure hot dogs are not overcooked before wrapping.
- Uneven baking or puffing.? Adjust oven racks if pastry browns unevenly.
Mummy Hot Dogs in Puff Pastry
Ingredients
Equipment
Method
- Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
- Slice each hot dog lengthwise about three-quarters of the way through, creating a pocket while keeping the bottom intact.
- Fill each hot dog with a small spoonful of shredded mozzarella cheese, then gently fold the hot dog to help seal the cheese inside.
- Unroll the puff pastry sheet and cut it into strips about 1/2 inch wide.
- Wrap each hot dog with a thin strip of puff pastry, starting at one end and spiraling around, leaving the hot dog exposed at the top for a mummy-like appearance.
- Mix the beaten egg with a splash of water to make an egg wash, then brush this over the pastry to give it a shiny, golden finish.
- Place the wrapped hot dogs onto the prepared baking sheet, spacing them evenly apart.
- Bake in the preheated oven for 15-20 minutes, or until the pastry is puffed and golden brown, and the cheese inside is bubbling.
- Remove from the oven and let cool slightly for about 5 minutes, allowing the cheese to set and the pastry to crisp further.
- Serve warm, enjoying the crispy pastry, melted cheese, and playful mummy appearance.
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