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Cozy Mummy Pigs in a Blanket with Easy Mustard Dip

mummy pigs in a blanket - featured image
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These adorable mummy-shaped pigs in a blanket are wrapped in flaky puff pastry and served with a tangy-sweet mustard dip. Perfect for Halloween parties or cozy nights in, they come together in under 30 minutes and are sure to be a crowd-pleaser.

Ingredients

Scale
  • 1 sheet (about 10 oz) puff pastry, thawed
  • 16 cocktail sausages or mini hot dogs
  • 1 large egg, beaten
  • 1 tablespoon milk
  • 16 small dots of black sesame seeds or tiny black peppercorns
  • 1/2 cup mayonnaise
  • 3 tablespoons Dijon mustard
  • 1 tablespoon honey
  • 1 teaspoon apple cider vinegar
  • 1/4 teaspoon smoked paprika (optional)
  • Pinch of salt and black pepper

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. On a lightly floured surface, gently roll out the thawed puff pastry sheet to a 12×12-inch square. Cut the pastry into 16 thin strips, each about 1/2-inch wide.
  3. Take one cocktail sausage and place it at the end of a pastry strip. Wrap the strip around the sausage, overlapping slightly, leaving a small gap at the top for the face. Press the end to seal. Repeat with all sausages.
  4. Arrange the wrapped mummies on the prepared baking sheet, spacing them about 1 inch apart.
  5. Before baking, gently press two black sesame seeds (or peppercorns) into the exposed sausage at the top of each mummy to create eyes.
  6. In a small bowl, whisk together the beaten egg and milk. Lightly brush the egg wash over the pastry strips, avoiding the exposed sausage.
  7. Bake for 12-15 minutes, until the pastry is puffed and golden brown.
  8. While the mummies bake, make the mustard dip: In a small bowl, whisk together the mayonnaise, Dijon mustard, honey, apple cider vinegar, smoked paprika, salt, and pepper. Adjust to taste.
  9. Let the mummies rest on the baking sheet for 2-3 minutes before transferring to a serving platter.
  10. Serve warm with the mustard dip.

Notes

Keep the dough cold for flaky results. Don’t over-wrap the sausages. Use a damp toothpick to place the sesame seed eyes. The mustard dip can be made ahead and stored in the fridge for up to a week. For gluten-free, use gluten-free puff pastry. For dairy-free, use dairy-free puff pastry and skip the egg wash or use plant-based milk.

Nutrition

Keywords: pigs in a blanket, mummy, Halloween, appetizer, puff pastry, cocktail sausages, mustard dip

Find it online: https://platebelle.com/cozy-mummy-pigs-in-a-blanket-with-easy-mustard-dip/