Gluten-Free Mummy Hot Dogs
Hot dogs wound in strips of gluten-free pastry so they look bandaged, baked until golden and finished with two eyes. The pastry starts from a gluten-free pie crust mix.
Yield14 mummy dogs
Prep1 h
Cook25 min
Chill30 min
Total1 h 55 min
Ingredients
- 1 package (about 450 g / 16 oz) gluten-free pie crust mix
- 240 ml (16 Tbsp) cold butter, cubed
- 90 ml (6 Tbsp) ice water, plus more as needed
- 14 certified gluten-free hot dogs
- 30 ml (2 Tbsp) butter, melted
- Certified gluten-free candy eyes (or use mustard dots)
- Gluten-free mustard and ketchup, to serve
Method
- Make the pastry with the pie crust mix, cold butter and ice water, following the package directions for the mix. Add extra ice water 5 ml (1 tsp) at a time only if the dough will not hold together.
- Divide the dough into two disks, wrap each one and chill at least 30 min. The dough can stay wrapped in the refrigerator overnight.
- Heat the oven to 190 C (375 F). Line a large baking sheet with parchment paper.
- Roll the first disk between two sheets of plastic to a thickness of 6 mm to 12 mm (1/4 to 1/2 inch). Cut it into thin, uneven strips with a pizza wheel; the strips are meant to look like bandages, so they do not need to match.
- Wind the strips around each hot dog, leaving a gap near one end for the face. Set the wrapped dogs on the lined sheet. Repeat with the second disk.
- Brush the pastry with melted butter. Bake 20 to 30 min, until the pastry is golden.
- Cool a few minutes. Put two dots of mustard in the gap you left and press on the candy eyes. Serve warm with mustard and ketchup.
Notes
- Hot dogs are one of the most common hidden-gluten items in this kind of party food: fillers and flavorings vary by brand, so read the label on the package you buy rather than the brand you remember.
- Candy eyes are decorations, not food you check once; many brands are made on shared lines. If you cannot confirm one, pipe two small mustard or mayonnaise dots instead.
Storage
- Best within an hour of baking. Refrigerate leftovers up to 2 days and reheat 8 to 10 min at 175 C (350 F); the microwave makes the pastry soft.
Check every label. Formulations change.
