Bloodied Mummy Dogs are a great twist on a sausage roll that are fabulous for Halloween parties. They are super easy to make and a squirt of ketchup underneath each one makes them look gory. Bloodied Mummy Dogs will wow the kids too and make you look like you went to loads of effort when in reality, you haven’t done much at all! That’s the best kind of cooking. Lazy, quick and easy. It’s simple.
This dish only has 3 ingredients and the kids will happily help wrap the frankfurters or hot dogs up. If you use tinned hot dogs for this recipe, make sure you dry them well after they have been removed from the brine or the pastry will get too wet to handle and you might end up with a sloppy pastry mess with a hot dog stuck in it. Yes, scary but not the right kind of scary for Halloween party food! Bloodied Mummy Dogs are brilliant finger food and can be served warm or cold. For an extra fright in your food, serve your Bloodied Mummy Dogs on the table next to Fred the Undead – Zombie Head Cake. The kids will be thrilled.
- 12 x frankfurters or hot dogs
- 1/4 block of shortcrust pastry
- tomato ketchup
- put a slit in one end of each frankfurter to make the legs
- roll out the pastry until it is about 5mm thick
- cut into thin strips using a pizza cutter for a straight line
- wrap each frankfurter in strips of pastry so the look like Mummies wrapped in bandages - use smaller strips for each leg
- bake in a pre-heated oven at Gas Mark 5 for 20 minutes until the pastry is cooked but not golden
- serve each frankfurter in a pool of ketchup for a horrific effect