Ingredients:

  • 1 sheet (approx. 400g) Puff Pastry, all-butter, thawed and chilled
  • 24 units Cocktail Sausages (or mini frankfurters), drained
  • 1 large Egg, beaten lightly (for egg wash)
  • 1/4 tsp Sea Salt (optional, for seasoning)
  • 1 Tbsp Softened Cream Cheese
  • 6 thin slices Black Olives, cut into 24 small dots (for eyes)
  • 1/2 cup Quality Ketchup
  • 1 tsp Worcestershire Sauce
  • 1/2 tsp Smoked Paprika
  • 1/2 to 1 tsp Hot Sauce (e.g., Tabasco or sriracha)

Instructions:

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Unroll the thawed puff pastry sheet onto a lightly floured surface. Using a pizza cutter or sharp knife, slice the pastry into thin strips, approximately 1/4 inch (6 mm) wide.
  3. Wrap the Mummies: Take one sausage and one strip of pastry. Starting at one end, tightly wrap the pastry strip around the sausage, overlapping slightly and ensuring you leave a small gap near the center for the 'face.' Press the end of the pastry gently to secure it.
  4. Place the wrapped sausages seam-side down on the prepared baking sheet. For the best result, chill the wrapped mummies in the refrigerator for 10 minutes.
  5. Apply Egg Wash: Whisk the egg and brush the tops of the pastry lightly with the egg wash to ensure a golden finish.
  6. Bake for 18 to 20 minutes, or until the pastry is puffed, golden brown, and cooked through. Remove from the oven and transfer to a wire rack to cool slightly.
  7. Prepare the Fiery Ketchup: While the mummies cool, combine the ketchup, Worcestershire sauce, smoked paprika, and hot sauce in a small bowl. Whisk until uniform and pour into a dipping bowl.
  8. Assemble the Face: Once the mummies are warm (not piping hot), place the softened cream cheese in a small piping bag (or snipped zip-top bag). Pipe two small dots of cream cheese into the unwrapped 'face' section. Place a tiny piece of black olive onto each cream cheese dot to create the eyes.
  9. Serve immediately alongside the Fiery Ketchup dipping sauce.