Spooky Pastry Ghosts Hot Dog Wraps

Name: Spooky Pastry Ghosts Hot Dog Wraps
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Ingredients: 6 hot dogs (cut in half); 1 sheet puff pastry (thawed, kept cold); 1 egg; 1 tbsp water or milk; ketchup

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Pigs in a blanket get old fast. So this year, I gave the pastry a face.

These spooky pastry ghosts are hot dog wraps with a floaty skirt, two eyes, and a little open mouth. They take about 30 minutes from start to finish. The pastry is crispy, the hot dog is juicy, and the ketchup is for dipping.

Why These Spooky Pastry Ghosts Work

Three small things make these turn out right.

Cold pastry. Puff pastry puffs up because the cold butter inside turns to steam in the hot oven. If the pastry gets warm and sticky, the layers melt together. Then your ghost bakes flat and greasy. If that happens, put it in the fridge for 10 minutes.

Dry hot dogs. Hot dogs release water as they bake. That water soaks into the pastry around them. Pat them dry first, and the pastry stays crisp.

The egg wash. Without it, the pastry bakes up pale. A thin layer of egg turns it golden and shiny. It also hides the seams where you gathered the pastry.

What You Need

For the ghosts:

6 hot dogs, cut in half
1 sheet puff pastry

For the shiny coating:

1 egg
1 tbsp water or milk

For dipping:

Ketchup

How to Make Them

Heat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Cut the hot dogs in half. Cut the puff pastry into 12 equal squares, one for each hot dog piece.
Stand a hot dog piece up in the middle of a pastry square. Pull the pastry up and around it, so it looks like a little ghost with a floaty bottom.
Cut two small holes for the eyes and one bigger hole for the mouth.
Place the ghosts on the baking sheet. Leave a little space between them.
Whisk the egg with the water or milk. Brush it lightly over the pastry.
Bake for 15 to 18 minutes, until the pastry is puffed and golden.
Serve warm with ketchup on the side.

Prep time: 12 minutes Cook time: 18 minutes Total time: 30 minutes Makes: 12 ghosts

My Tips

Keep the pastry cold. If it gets sticky, put it in the fridge for 10 minutes.
Pat the hot dogs dry. Use a paper towel on every one before you wrap.
Cut the face holes small. The pastry stretches as it puffs, so small holes grow into good eyes.
Brush the egg on lightly. Too much egg pools in the face holes and bakes over the eyes.

Variations

Cheese ghosts. Add a thin strip of cheddar next to each hot dog before you wrap. It tastes great, but a few may leak. I’d try it once.

Mustard eyes. I’d skip this one. Mustard dots on pastry just look messy. Ketchup on the side works better.

Mini cocktail sausages. Use these for little kids. The method is the same, but they bake faster, so start checking at 12 minutes.

Make-Ahead and Storage

Don’t wrap these ahead and bake them later. The pastry gets soft against the hot dog and loses its crunch. Bake them fresh.

Leftovers keep in the fridge for 2 days. Reheat them in the oven, not the microwave, so the pastry crisps up again.

FAQ

What do you serve with pastry ghost hot dog wraps?

Ketchup is all you need. If you want more on the table, add a small bowl of cheese dip.

Can I use crescent roll dough instead of puff pastry?

Yes, but the ghosts will be softer and less flaky. I’d stick with puff pastry. The crispy pastry is the best part.

Why did my pastry ghosts turn out soggy?

The hot dogs were probably wet, or the pastry was too warm. Pat the hot dogs dry, keep the pastry cold, and give each ghost space on the tray so steam can escape.

How do I make the ghost faces?

Use a small knife. Cut two little eyes and one bigger mouth. They don’t need to be neat. Wonky ghosts look better.

Can I make these ahead for a party?

Not once they’re wrapped. Bake them fresh and serve them warm.

Do I need to thaw the puff pastry?

Yes. Thaw it in the fridge, or on the counter until it bends without cracking. It should still feel cool.

Serving Idea

Serve the ghosts on a dark tray or board so the golden pastry stands out. Put the ketchup in a few small bowls, so nobody has to reach across the table. Someone will call it blood. Let them.

Kima