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
Hi, I’m Daniel Whitaker, the voice and recipe developer behind Broth Psychologist. I’m so glad you’re here. This little corner of the internet started as a way for me to share comfort through cooking, but it has grown into something much deeper.
Hi, I’m Daniel Whitaker, the voice and recipe developer behind Broth Psychologist. I’m so glad you’re here.
This little corner of the internet started as a way for me to share comfort through cooking, but it has grown into something much deeper.
It’s where food meets feeling, and where simple ingredients tell meaningful stories.
