Ingredients:

  • 1 package (14.1 oz/400g) refrigerated puff pastry sheets
  • 24 cocktail sausages (Little Smokies or similar), about 12oz /340g
  • 1 large egg, lightly beaten
  • Yellow mustard or ketchup, for the eyes
  • All-purpose flour, for dusting

Instructions:

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Lightly flour a clean work surface. Unfold the puff pastry sheet.
  3. Using a pizza cutter or knife, cut the puff pastry into thin strips, about ¼ inch (6mm) wide.
  4. Wrap each sausage with strips of puff pastry, leaving a small gap at the top for the eyes. Overlap the strips slightly to create the mummy effect.
  5. Arrange the wrapped sausages on the prepared baking sheet.
  6. Brush the puff pastry with the beaten egg.
  7. Bake for 15-20 minutes, or until the pastry is golden brown and puffed.
  8. Let the Mummy Dogs cool slightly. Use a toothpick to dab small dots of mustard or ketchup onto the exposed sausage to create the eyes.
  9. Serve warm and enjoy!