Recipe for: Puff pastry mummies with sausage - photo 1
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Recipe for: Puff pastry mummies with sausage

halloween Main dishes 60 min Easy 0 views ~47.76 PLN - (0)
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Description

A carnival and Halloween hit - "mummy" made from puff pastry with sausage is a fun, eye-catching main dish or snack for a party. It's a variation on Polish 'pigs in a blanket' using store-bought sausage and ready-made puff pastry, which is easy to prepare at home. The pastry is golden and crispy, the filling is juicy and aromatic, and the 'eyes' can be made from mustard or small cheese balls, creating a cheerful, slightly spooky visual effect. The dish pairs well with spicy dips (mustard, ketchup), pickles, and vegetable sticks. It's suitable for parties for both adults and children, and the simple steps explained step by step will allow even a beginner cook to prepare crispy mummies.

Ingredients Used

Ingredients (8)

Servings:
4
  • Sausage 400 g
  • Puff pastry 400 g
  • Chicken egg 2 pcs (~120 g)
  • 🌿 Spices
  • Salt 1 g
  • Black pepper 4 pinch (~2 g)
  • ✨ Optional
  • Wheat flour 10 g
  • Mustard 30 g
  • Cheese 100 g
💰 Estimated dish cost: ~47.76 PLN (11.94 PLN/serving)

💡 Click an ingredient to mark it as used

Preparation steps

Preparation

1

Take the puff pastry out of the freezer and transfer it to the refrigerator for about 30 minutes or to the kitchen counter for 20–30 minutes, until it is flexible but still cool. In the meantime, set the oven to 200°C (top and bottom) or 180°C (with fan) and line a baking sheet with parchment paper.

Ingredients: Puff pastry
Use a baking tray measuring about 30×40 cm and baking paper. Do not thaw the dough for too long (it will become sticky) — it should be cool and flexible.
2

If the sausage is in a long piece, cut it into 8 equal parts (about 50 g each). If you are using short sausages, count 8 pieces. Arrange the pieces on a board. Gently season them with salt and pepper — remember that the sausage may already be salty.

Ingredients: Sausage, Salt, Black pepper
Use a sharp knife and a cutting board. Cutting into even pieces will ensure that the mummies are the same size and bake evenly.
3

If you want to add cheese, cut the cheese into thin strips 0.5 cm wide and the same length as the sausage. If you are using mustard as a 'garnish' and flavor, prepare 1–2 teaspoons of mustard in a small bowl.

Ingredients: Cheese, Mustard
Use a grater if you want to shred the cheese, or a sharp knife to cut it into thin strips. Additionally, you can add mustard to enhance the flavor and visual effect.

Shaping

4

Lightly dust the work surface with flour (if needed) and roll out the puff pastry. Gently roll with a rolling pin, just a little, to stretch it. Cut the pastry into strips 8–10 mm wide (the strips should be narrow to resemble mummy bandages). The length of the strips should match the length of the sausage pieces.

Ingredients: Puff pastry, Wheat flour
Use a sharp knife or pizza cutter and a visual ruler to ensure the strips are even. Do not roll too hard — the puff pastry will lose its layers.
5

Take a piece of sausage. Optionally, spread a thin layer of mustard on one side (not too much, as it will ooze out). Place a strip of cheese (if using) along the sausage. Then, start wrapping the sausage with strips of puff pastry diagonally, leaving gaps of about 5–8 mm to show the 'bandages'. Leave a small section without pastry at one end – this is where you will make the 'head' and spots for the eyes.

Ingredients: Sausage, Puff pastry, Mustard, Cheese
Wrap loosely, do not stretch the strips too tightly — the dough puffs up in the oven and tight wrapping may cause it to crack. Additionally, you can add cheese for a stretchy 'interior' effect.
6

Arrange the prepared mummies on a baking sheet lined with parchment paper, leaving about 2 cm of space between them. Crack an egg into a bowl and beat it with a fork. Gently brush the strips of dough with the egg using a pastry brush to give them a nice color while baking.

Use a silicone or natural brush. Do not cover the entire surface with egg — a thin layer is enough. If you do not want to use egg, brush with plant-based milk as an alternative.

Baking

7

Place the tray in the preheated oven. Bake for 18–22 minutes at 200°C (or 16–20 minutes at 180°C with fan), until the cake is golden and clearly risen. If you used cheese, watch to ensure it doesn't overflow excessively and burn — if necessary, cover with aluminum foil for the last 5 minutes.

Ingredients: Sausage, Puff pastry, Cheese
The best place for the baking tray is in the middle of the oven. During baking, do not open the oven more often than necessary — the cake may fall. The cake is ready when it is evenly golden and crispy.

Decoration and serving

8

Remove the mummies from the oven and let them rest on a rack for 3–5 minutes. For the 'eyes', use a drop of mustard or two small balls of cheese placed in an exposed spot. Serve hot with ketchup, extra mustard, or your favorite dip, along with cut vegetables for a contrast of freshness.

Ingredients: Mustard, Cheese
Use kitchen tweezers or a spoon to precisely apply the mustard dots. Do not cut right away — the hot cheese can burn you.

Fun Fact

💡

The idea of wrapping sausages in strips of dough is very old and appears in many cultures — the British 'pigs in a blanket' are relatives of this snack. In the Halloween version, the strips resemble mummy bandages, hence the idea for the decoration.

Best for

halloween impreza przyjęcie dla dzieci

Tips

🍽️ Serving

Serve the mummies on a large platter with bowls of ketchup and mustard. For adults, add a spicy sauce made with mayonnaise and horseradish. Arrange fresh sticks of carrot and celery alongside, and decorate the plate with cabbage leaves or pieces of red apple for a color contrast.

🥡 Storage

Store in the refrigerator for up to 24 hours in a covered container. To reheat and regain crispness, place in an oven preheated to 180°C for 7–10 minutes. Reheating in the microwave is not recommended, as the pastry will become soft.

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