Mummy hot dogs (puff pastry wrapped hot dogs)

Steps

1. Preheat the oven to 200 °C (400 °F) and line a baking sheet with parchment paper. Take the pastry out of the refrigerator 10 minutes before unrolling so it does not crack.
2. Thoroughly pat the hot dogs dry with paper towels: moisture will make the pastry slip off during baking.
3. Unroll the pastry onto a lightly floured work surface and cut it lengthwise into 1 cm wide strips using a pizza wheel or a sharp knife. Cut the strips in half if they are too long to handle easily.
4. Wrap the strips around each hot dog, crisscrossing and stretching them slightly, leaving a 1 cm gap near one end uncovered for the face. Pinch the ends of the dough beneath the hot dog to secure them.
5. Arrange the mummies on the baking sheet, spacing them apart. Beat the egg and brush the pastry lightly, avoiding the face opening.
6. Bake for 15 to 18 minutes, until the pastry is puffed and golden brown, even beneath the strips, and the hot dogs are sizzling.
7. Let cool for 2 to 3 minutes. Dab two small dots of mustard onto the exposed face using the tip of a toothpick or a piping bag with a fine tip to create eyes. Serve warm with ketchup and extra mustard on the side.