Aren’t these just the most perfect food for any Halloween celebration – or for that matter an Egyptian mummy project – or just because?
The idea is nothing new – and there are plenty of versions to be found around the web – but mine were inspired by the living legend of food bloggers: Ree Drummond, AKA The Pioneer Woman and her fabulous new book – The Pioneer Woman Cooks: A Year of Holidays: 140 Step-by-Step Recipes for Simple, Scrumptious Celebrations.
I flicked through the easy to follow pictures and marvelled at all the great ranch shots – think cowboys, cattle, horses and home on the range – which is obviously where Ree calls home.
Her book is divided into 12 holidays – from New Year’s Day to New Year’s Eve with everything in between. It being the week of Halloween I turned to this chapter for inspiration and immediately fell in love with the mummy dogs. Ree uses her basic dough recipe to wrap her dogs – for mine I used frozen puff pastry.
Basic dough, puff pastry, pizza dough or store bought biscuit dough.
8 Organic Turkey dogs
Milk or egg wash
2. Take one strip of dough and start by placing it over the top of the ‘head’ of the frankfurter – going up and over before you start wrapping around, criss-crossing as you go. Leave a gap for the face. I used two strips per dog. Use a little water to stick the ends down.
3. Wrap all the dogs and line up on a baking wrack. Use a little milk or egg to lightly brush the mummies.
If you have anyone like Rémy in the house they will be unable to wait for the mummies to cool down – here he is decorating the mummies with ketchup – “for blood Mummy!” Then he bites into a piping hot mummy only to spit out the head because it was too hot!
Decapitated Mummy – perfect for Halloween!
Thank you for the inspiration Ree.
Now go and buy the book ready for Thanksgiving, Christmas, New Year’s Eve…