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Easy Mummy Pigs in a Blanket: Best Halloween Appetizer

mummy pigs in a blanket - featured image

These easy mummy pigs in a blanket are the perfect Halloween appetizer—cute, delicious, and ready in under 25 minutes. Made with flaky puff pastry and juicy little smokies, they’re a crowd-pleaser that disappears first at any party.

Ingredients

Scale
  • 1 package (12-14 ounces) little smokies or mini cocktail sausages
  • 1 sheet frozen puff pastry, thawed
  • 1 large egg
  • 1 tablespoon water
  • Yellow mustard (for eyes)
  • Optional: Sriracha or ketchup (for red eyes)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Thaw the puff pastry properly: let it sit on the counter for about 30-40 minutes until pliable but still cold.
  3. Cut the puff pastry into strips: on a lightly floured surface, slice lengthwise into 8-10 even strips, each about ½ inch wide.
  4. Wrap the little smokies: take one strip of pastry and wrap it around a little smokie, leaving small gaps (about ⅛ inch) between wraps. Tuck the end underneath to secure.
  5. Place the wrapped mummies on the baking sheet about 1 inch apart.
  6. Make the egg wash: whisk together the egg and water until combined. Brush a thin, even layer over each wrapped mummy.
  7. Bake for 12-15 minutes until puffed and golden brown. Start checking at 12 minutes.
  8. Let them cool for 2-3 minutes on the baking sheet.
  9. Add the eyes: using a toothpick or knife tip, dab a tiny dot of yellow mustard onto each mummy for eyes.
  10. Serve immediately.

Notes

Keep puff pastry cold for best flakiness. Leave gaps between wraps to let steam escape. Watch the oven closely as puff pastry can burn quickly. Can be prepped up to 4 hours in advance and kept refrigerated. For dairy-free, use vegan puff pastry and skip egg wash (brush with plant-based milk). For gluten-free, use gluten-free puff pastry or crescent roll dough.

Nutrition

Keywords: mummy pigs in a blanket, Halloween appetizer, easy Halloween recipe, puff pastry pigs in a blanket, little smokies recipe