Description
Discover easy Halloween potluck ideas for work that travel well and impress your colleagues. Simple, spooky dishes perfect for any office party.
Ingredients
Scale
- Main Ingredients:
- 1 sheet (17.3 oz) frozen puff pastry, thawed
- 16–20 breakfast sausages or hot dogs
- Flavor Boosters:
- 1 large egg, whisked (for egg wash)
- 2 tablespoons Dijon mustard
- Garnish & Toppings:
- 1–2 tablespoons black sesame seeds
- Ketchup and/or mustard, for serving
- Optional Extras:
- 4 oz shredded cheddar cheese (optional, for cheesy mummies)
Instructions
- Prep Your Pastry & Sausages:: First things first, get that puff pastry out of the freezer and let it thaw on the counter for about 30-40 minutes. You want it pliable, not frozen solid like a rock, or you’ll get cracks – I know, I’ve been there! While it’s thawing, if you’re using breakfast sausages, give them a quick cook in a pan until they’re just browned. If you’re using hot dogs, you can skip this step, but I like a little pre-color. Preheat your oven to whatever the puff pastry box says, usually around 400°F (200°C), and line a baking sheet with parchment paper. This is where I always forget the parchment, then regret it!
- Slice the Pastry & Add Flavor:: Unroll your thawed puff pastry onto a lightly floured surface. You’re going to cut it into thin strips, about 1/2-inch wide. I usually use a pizza cutter for this; it’s so much easier than a knife, honestly. Try to keep them somewhat even, but don’t stress if they’re not perfect – remember, these are mummies, not supermodels! Now, grab your cooked sausages and spread a tiny bit of Dijon mustard on each one. This step adds a surprising zing, and I didn’t expect it to elevate these Halloween Potluck Ideas for Work so much.
- Wrap Your Mummies:: Time for the fun part! Take a strip of pastry and start wrapping it around a sausage, leaving a little gap at one end for the “face.” Overlap the pastry slightly as you go, making it look like bandages. Don’t wrap too tightly, or the pastry won’t puff up properly – I’ve made that mistake, and my mummies looked squished! Leave the ends open, just like real bandages. This step always makes my kitchen smell like a bakery, which is just lovely.
- Egg Wash & Eyes:: Once all your sausages are wrapped up in their little pastry bandages, whisk up one egg in a small bowl. This is your egg wash. Gently brush it all over the pastry-wrapped mummies. This gives them that beautiful golden-brown color when they bake, and it also helps the “eyes” stick! Now, for the spooky part: place two black sesame seeds on each mummy’s “face” for eyes. I usually use tweezers for this because my fingers are too clumsy, and I end up with sesame seeds everywhere!
- Bake Until Golden:: Carefully transfer your mummies to the prepared baking sheet. Make sure they have a little space between them so they can puff up without sticking to each other. Pop them into your preheated oven. They’ll need about 15-20 minutes, maybe a little longer, until the pastry is gloriously golden brown and puffed. Keep an eye on them, because ovens can be quirky – mine always bakes a little hotter on one side, so I usually rotate the tray halfway through, just to be safe. The kitchen smells divine at this point, honestly!
- Cool & Serve Spookily:: Once your mummies are beautifully baked and looking perfectly ghoulish, pull them out of the oven. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack. They’ll be super hot and fragile right out of the oven, so be gentle! Serve them warm with little bowls of ketchup and mustard for dipping. I love arranging them on a platter with some fake cobwebs for extra flair. These are always a hit for Halloween Potluck Ideas for Work, trust me, everyone loves a good mummy!