Spooky Halloween Pumpkin Pigs: Cute Snack
A Spooktacular Party Hit! Snacks.
These adorable, savory pumpkin-shaped pastries filled with beef sausages are the cutest, spookiest treat for your Halloween gatherings!
I remember making these for my nephew's first Halloween party. He was so little, but his eyes just lit up at the sight of these 'pumpkin pigs.' It wasn't about being scary, you know? It was about being whimsical and fun. We used to make pigs in a blanket all the time as kids, but adding the pumpkin shape and those little sesame seed eyes? That just takes it to a whole new level of festive. They evoke such sweet memories of cozy autumn evenings and the excited giggles of children. They're easy enough that even the kids can help with the shaping, which makes them extra special.
Why You'll Adore These Spooky Halloween Pumpkin Pigs
- •They're ridiculously cute and perfect for Halloween, adding a whimsical touch to any spread.
- •Super easy to make with just a few basic ingredients — puff pastry, beef sausages, and a little egg wash!
- •Kids (and adults!) absolutely adore them; they disappear surprisingly fast at parties.
- •A fantastic savory snack that's flaky, golden, and so satisfying.
- •Great for Halloween parties, fall movie nights, or a fun afternoon activity with the family.
- •You can get creative with the 'faces' and make each pumpkin unique – a little artistic touch!
My neighbor tried these at our annual Halloween potluck and couldn't stop raving! She said, 'Clara Mae, these are the cutest, most delicious party snack! My kids want them for their next sleepover, even though it's not Halloween!' It's such a simple idea, but everyone just loves them.
Essential Ingredient Guide
- Puff Pastry: Store-bought puff pastry is your best friend here! Thaw it in the fridge overnight or on the counter for about 30-40 minutes. It needs to be cold enough to handle but pliable enough to roll without cracking. It's truly magical how it puffs up so golden and flaky, honestly.
- Mini Beef Sausages: We're using mini beef hot dogs or cocktail beef sausages. Make sure they're well-drained and patted completely dry so the pastry adheres nicely. No pork here, just delicious beef for everyone to enjoy, especially when wrapped in that flaky goodness!
- Egg Wash: This simple mix of a whisked egg and a splash of water gives our little pumpkins that beautiful golden sheen as they bake. It also helps the sesame seeds stick on like perfect little eyes. Don't skip it; it truly makes all the difference in presentation!
- Sesame Seeds: These are essential for those adorable 'spooky eyes'! Black sesame seeds offer a bolder contrast, but regular white ones work just as well. Just gently press them onto the egg-washed pastry so they stay put during baking.
Complete Cooking Process
- Thaw puff pastry sheet as directed, then unroll and lightly roll it out a bit more.
- Preheat your oven and line baking sheets with parchment paper.
- Drain and thoroughly pat dry all your mini beef sausages.
- Cut the puff pastry into thin strips, about 1/2 inch wide.
- Wrap each pastry strip around a beef sausage, spiraling from end to end, pinching to seal.
- Gently make light indentations around each wrapped sausage to mimic pumpkin segments.
- Whisk egg and water for an egg wash; brush over each 'pumpkin pig'.
- Place two sesame seeds on each to create 'eyes', pressing gently.
- Bake in the preheated oven until golden brown and puffed.
- Cool slightly before serving warm with your favorite dips.
Frequently Asked Questions About Pumpkin Pigs
→Can I use full-sized hot dogs instead of mini sausages?
Yes, absolutely! If you're using full-sized beef hot dogs, just cut them into 2-3 pieces first, then cut your pastry strips wider and longer to ensure they wrap around completely. It's totally flexible, hon.
→Can I make these Spooky Halloween Pumpkin Pigs ahead of time?
You sure can! You can assemble the pumpkin pigs, brush them with egg wash, and then refrigerate them on a parchment-lined baking sheet for up to 24 hours before baking. Just cover loosely with plastic wrap. You can also bake them ahead and reheat them gently in the oven.
→What if I don't have sesame seeds for the eyes?
No worries at all! You can use tiny pieces of black olive, a small dab of black food gel, or even little dots of ketchup after they're baked. Get creative! It’s all about having fun, right?
→What's the best way to serve these?
These are best served warm, fresh from the oven, with a variety of dipping sauces! Think ketchup, mustard (spicy brown is good!), a smoky BBQ sauce, or even a creamy ranch. So yummy!
→Why are they called 'pumpkin pigs' if they're not pork?
Well, they're called 'pigs' because they're a playful take on 'pigs in a blanket,' and 'pumpkin' because of their adorable shape! We're using beef sausages to be inclusive and delicious for everyone.
Spooky Halloween Pumpkin Pigs: Cute Snack
Spooky Halloween pumpkin pigs are savory snacks wrapped in golden pastry. Perfect for Halloween parties and fall movie nights!
Timing
Prep Time
20 minutes
Cook Time
15-20 minutes
Total Time
35-40 minutes
Recipe Details
Ingredients
Main Ingredients
- 011 sheet (17.3 oz) frozen puff pastry, thawed
- 021 package (14 oz) mini beef cocktail sausages or mini beef hot dogs, drained and patted dry
- 031 large egg
- 041 tablespoon water
- 052 tablespoons black or regular sesame seeds (for eyes)
Optional Additions
- 01Pinch of paprika or turmeric (for more orange color)
- 02Tiny pretzel sticks (for pumpkin stems)
- 03A pinch of pumpkin pie spice (for warmth)
Instructions
Thaw your puff pastry sheet according to package directions. This usually takes about 30-40 minutes at room temperature, or overnight in the refrigerator. Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper.
Gently unroll the thawed puff pastry onto a lightly floured surface. You can roll it out just a touch, maybe to a 10x12 inch rectangle. Drain and thoroughly pat dry your mini beef sausages.
Cut the puff pastry into thin strips, about 1/2 inch wide and 8-10 inches long. You can use a sharp knife or a pizza cutter for clean lines. Make sure you have enough strips for all your sausages.
Take one pastry strip and wrap it around a beef sausage, starting from one end and spiraling around to the other. Don't worry about perfection; a slightly messy wrap adds to the charm! Pinch the ends of the pastry to seal.
Once wrapped, gently make light indentations around the sausage with the dull side of a knife or a toothpick to resemble pumpkin segments. Place each 'pumpkin pig' on the prepared baking sheets, leaving a little space between them.
In a small bowl, whisk together the egg and water to create an egg wash. If you want, add a tiny pinch of paprika or turmeric for an extra orange hue. Brush the tops and sides of each pumpkin pig with the egg wash.
Carefully place two sesame seeds on each pumpkin pig to create little 'eyes.' Press them down gently so they stick. If you're using pretzel sticks, insert a tiny piece into the top of each to act as a stem.
Bake for 15-20 minutes, or until the pastry is puffed, golden brown, and cooked through. Keep an eye on them, as ovens vary! The bottoms should also be golden.
Remove from the oven and let cool slightly on the baking sheets before transferring to a wire rack. Serve warm with your favorite dipping sauces. Enjoy your spooktacular snack!
Notes & Tips
- 1If you find the pastry hard to work with, pop it back in the fridge for a few minutes. Cold pastry is key!
- 2Experiment with different small cutters to make other spooky shapes, like ghosts or bats, out of the pastry for variety.
- 3A tiny pinch of smoked paprika mixed into the egg wash can give a lovely subtle depth of flavor and a richer color.
- 4These are just as delicious without the 'pumpkin' indentations if you're short on time. They'll still be cute!
- 5Encourage kids to help with wrapping and decorating; it's a wonderfully tactile and fun activity for little hands.
Tools You'll Need
- •Always ensure your puff pastry is properly thawed but still cold enough to handle easily.
- •Pat the beef sausages very dry before wrapping; this helps the pastry stick better and prevents sogginess.
- •Don't stretch the pastry too thin when wrapping; you want a nice puffy layer.
- •For extra vibrant pumpkin color, a tiny pinch of turmeric or paprika can be added to the egg wash.
- •Bake until they are deeply golden brown on all sides for that perfect crispness.
- •Press the sesame seeds gently but firmly into the egg wash so they don't fall off during baking.