Flaky pastry wraps plant sausages for fun, spooky party bites. Easy, festive, and ideal for Halloween snacking.
# What You'll Need:
→ Main
01 - 8 vegan sausages (plant-based hot dogs)
02 - 1 vegan puff pastry sheet, thawed
→ Decoration
03 - 2 tablespoons unsweetened plant-based milk, for brushing
04 - 16 vegan edible candy eyes or small dots of vegan cream cheese and black sesame seeds
→ Optional for Serving
05 - Ketchup, for dipping
06 - Mustard, for dipping
# Steps to Follow:
01 - Set oven temperature to 400°F (200°C) and line a baking sheet with parchment paper.
02 - Roll out the thawed vegan puff pastry sheet on a lightly floured surface. Using a sharp knife or pizza cutter, cut the pastry into strips measuring approximately 1/4 inch wide.
03 - Using paper towels, gently pat the vegan sausages to remove excess moisture.
04 - Encase each sausage with 2 to 3 puff pastry strips, overlapping to create a bandaged appearance and leaving space to form a face. Press pastry ends to seal.
05 - Place the wrapped sausages seam side down on the lined baking sheet.
06 - Lightly coat the pastry bands using a pastry brush dipped in plant-based milk to ensure a golden finish.
07 - Bake in the preheated oven for 15 to 18 minutes, or until the pastry puffs and turns golden brown.
08 - Remove from oven and let the mummy dogs cool on the baking sheet for 5 minutes.
09 - Attach candy eyes or small dots of vegan cream cheese and black sesame seeds where the pastry gaps to create faces.
10 - Serve warm with ketchup and mustard for dipping.
