You know those party appetizers that disappear faster than you can say “trick or treat”? Garlic butter mummy pigs are mine! I stumbled on this recipe five Halloweens ago when my niece begged me to make “something cute and creepy” for her school party. The garlic butter twist? Pure accident – I’d run out of egg wash and grabbed melted butter instead. Now my friends request these crispy, garlicky little mummies year-round. They’ve got everything: adorable presentation (kids go nuts for the wrapped sausage “bandages”), that addictive garlic butter flavor, and they come together shockingly fast when you’re scrambling last-minute for party food.
Why You’ll Love These Garlic Butter Mummy Pigs
I swear these disappear faster than candy at Halloween! Here’s why they’re my go-party appetizer:
- Super quick: You can whip up a batch in under 35 minutes – including that panicked “where’s my pastry brush?” search in the drawer.
- Kid magic: Watching little fingers carefully wrap the “mummy bandages” might be even more fun than eating them. (Might.)
- Crowd pleaser: That garlic butter glaze turns basic pigs in blankets into something special – like fancy party food wearing a costume.
- Holiday hero: They work for Halloween, game day, or anytime you need edible cuteness. The tiny mustard-dot eyes get me every time!
Looking for more delicious ideas? Try our Chicken Pesto Flatbread – The Ultimate Quick & Flavorful Meal for a fast, satisfying lunch or dinner. You’ll also love the wholesome goodness of Mediterranean Veggie Bowls – A Fresh, Flavor-Packed Powerhouse Meal, perfect for healthy eating any day of the week. And don’t forget dessert — indulge in Sherry’s Blueberry Cream Cheese Crumb Cake – A Delicious Dessert Masterpiece for a sweet, bakery-style treat right at home.
Ingredients for Garlic Butter Mummy Pigs
Gather these simple ingredients – I promise you probably have most already! The garlic butter makes these little mummies extra irresistible, but don’t skip the quality puff pastry. Trust me, that flaky texture makes all the difference.
For the Mummy Pigs
- 1 sheet puff pastry (thawed – I pop mine in the fridge overnight then let it sit on the counter for 15 minutes before using)
- 12 cocktail sausages (the little smokies type work great, but any small cooked sausage will do)
For the Garlic Butter
- 2 tbsp butter (melted – I use salted but unsalted works too)
- 1 tsp garlic powder (or minced fresh garlic if you’re feeling fancy)
- 1/4 tsp salt (skip if using salted butter)
See? I told you it was simple! Now grab your apron and let’s make some magic.
Equipment Needed for Garlic Butter Mummy Pigs
You probably have everything already! Here’s what I grab from my kitchen:
- A trusty baking sheet (no fancy pans needed)
- Parchment paper (saves so much cleanup time – don’t skip it!)
- Pastry brush (or your fingers in a pinch – I won’t tell)
That’s it! Now let’s wrap those little mummies.
How to Make Garlic Butter Mummy Pigs
Okay, let’s make these adorable little mummies come to life! I promise it’s easier than it looks – even if your first few look a little… um… abstract. (Mine totally did!) Here’s how we do it:
- Heat things up: Preheat your oven to 400°F (200°C) and line that baking sheet with parchment. No cheating – the parchment is key for easy cleanup!
- Unroll the pastry: Take your thawed puff pastry (if it’s still cold, it’ll crack when you cut it) and roll it out just enough to smooth any fold lines. Then slice it into thin strips – about 1/4 inch wide. Imperfection is fine!
- Mummy time! Wrap those sausage guys like they’re in an ancient Egyptian ER. Leave little gaps for the “eyes” – don’t worry about perfect spacing. Twisting the strips gives great texture!
- Garlic butter magic: Mix melted butter, garlic powder, and salt in a small bowl. This is where the flavor happens, friends! Don’t skimp.
- Brush it on: Use your pastry brush to coat each mummy generously. If you don’t have a brush, just drizzle it over – no stress.
- Bake: Pop them in for 15-20 minutes until they’re gloriously golden and puffed. You’ll smell that garlic butter – that’s your cue to check!
Some extra fun? Add tiny mustard dots for eyes right before serving. Watching kids’ reactions when you bring out a tray of these is my favorite part – they look just like those fancy pigs in blankets, but way cuter!
Tips for Perfect Garlic Butter Mummy Pigs
A few tricks I’ve learned the hard way:
- Keep the pastry cold until the last minute – warm dough gets sticky and hard to work with.
- Wrap at an angle for the best “bandage” look, and don’t worry about covering every bit.
- The mustard/ketchup eyes? Tiny dots on after baking with a toothpick. They’ll look like they blinked awake in the oven!
Serving Suggestions for Garlic Butter Mummy Pigs
Oh, you’re going to have so much fun with these! I love serving them on a big platter with little bowls of mustard and ketchup for dipping – the classic combo never fails. They disappear quick at Halloween parties, but honestly? My kids beg me to make these for movie nights too. For extra Halloween magic, arrange them on a black serving tray and use small dollops of mustard for cute little mummy eyes right before serving. You can never underestimate the power of “eww, so creepy!” and “yum, so good!” in one bite!
Storage and Reheating Instructions
If you somehow have leftovers (rare in my house!), pop those precious mummies in an airtight container – they’ll keep in the fridge for 2 days. For maximum crispiness, reheat at 350°F for 5-8 minutes. The microwave works in a pinch, but the oven brings back that perfect flaky texture. Trust me, they’re worth the extra effort!
Nutritional Information for Garlic Butter Mummy Pigs
Let’s be real – these garlic butter mummy pigs aren’t health food, but oh they’re worth every delicious bite! Here’s what you get per serving (about 3 mummies):
- 280 calories (mostly from that dreamy puff pastry and garlic butter combo)
- 20g fat (8g saturated – hey, butter makes it better!)
- 18g carbs (thanks to those flaky pastry layers)
- 6g protein (those little sausages pack a punch!)
Remember these are just estimates – your actual numbers might dance around a bit depending on your exact ingredients. I mean, who actually measures garlic butter with precision? Not this cook!
FAQs About Garlic Butter Mummy Pigs
I get asked these questions ALL the time when I bring these to parties – here’s everything you need to know!
Can I use different sausages?
Absolutely! While mini cocktail sausages work best, I’ve used everything from veggie dogs to sliced kielbasa scraps. Just keep them small enough for one-bite mummies.
Can I make these ahead?
You bet! Assemble them (unglazed) on the baking sheet and refrigerate up to 4 hours ahead. Brush with garlic butter right before baking – this keeps the pastry crisp.
How do I keep the pastry crispy?
Three secrets: 1) Don’t skip parchment paper, 2) Space mummies apart on the tray, and 3) Eat them immediately (ha!). Stored leftovers lose crispness but still taste amazing.
Can I freeze these?
Freeze before baking! Wrap tight, then bake straight from frozen adding 5 extra minutes. Already baked ones reheat fine but won’t be quite as perfect.
Help – my pastry tore!
Totally fixable! Just press torn edges together – they’ll puff up beautifully in the oven. Imperfect mummies have more character anyway!
Garlic Butter Mummy Pigs
Equipment
- Baking sheet
- Parchment paper
- Pastry brush
Ingredients
For the Mummy Pigs
- 1 sheet puff pastry thawed
- 12 cocktail sausages
For the Garlic Butter
- 2 tbsp butter melted
- 1 tsp garlic powder
- 1/4 tsp salt
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll out puff pastry and cut into thin strips.
- Wrap each cocktail sausage with pastry strips, leaving gaps for “mummy” eyes.
- Mix melted butter, garlic powder, and salt in a small bowl.
- Brush garlic butter over wrapped sausages.
- Bake for 15-20 minutes until golden brown.
- Serve warm.