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5 from 2 votes

Easy Cheese & Bacon Mummy Hand Pies Halloween Recipe

Love bacon and cheese? Then you'll love these savory Halloween Mummy hand pies. Slices of puff pastry are topped with mustard, bacon, and cheese, then dressed with mummy-style strips and olive eyes.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Appetizer, side, starter
Cuisine: American, british
Keyword: bacon, bacon and cheese, cheese, cheese and bacon, halloween, mummies, party food
Servings: 6 mummies
Calories: 637kcal
Author: Vikkie Lee

Equipment

Ingredients

  • 1 pack Puff Pastry sheet
  • 120 g Cheddar cheese Grated (we used chilli cheese)
  • 6 rashers Bacon Smoked or unsmoked
  • 1 small Egg whisked
  • ½ tablespoon Dijon mustard

For eyes

  • 4 Black olives sliced

Instructions

  • First, remove the store-bought pie crust from the fridge and preheat your oven to 180c fan, 200c conventional, gas mark 7 or 400F.
    Meanwhile, grill or fry your bacon rashers for a few minutes on each side.
  • Next, unroll your pastry on a lightly floured work surface, or using the baking paper that usually comes with it.
    using a ruler and the edge of a large baking sheet, slice the sheet of dough into 12 rectangular dough strips.
    See my video in the recipe card if needed.
  • Now spread some Dijon mustard on 6 of the strips, leaving a gap along the edges.
  • Then add a pinch of grated cheese, a cooked bacon rasher, and another pinch of cheese.
  • Next, brush some egg wash along the edges.
  • Using a pizza wheel cutter, slice the other 6 into thin strips. Note: you don't have to be perfect
  • Now starting from one of the longest sides, place the strips across the top haphazardly.
    Make sure the tops and bottoms have a strip to seal any cheese filling from oozing out.
    Then slice the excess of the stripes off with your pizza cutter
  • Place your spooky mummy hand pies onto a parchment-lined baking sheet.
    Brush the tops with more of the egg wash, then sprinkle with a pinch of salt or pepper.
    Then bake for 15-20 minutes until golden brown. Cool on a wire rack for 10 minutes before eating.

Video

Notes

💡Pro Tips

  • If you don't want the strips of pie dough to rise as much on your little mummies, then I recommend using a rolling pin to stretch and flatten 6 sheets

  • Don't overfill the mummies as they may leak during baking
  • Seal the edges by brushing the border with egg wash before adding the top pieces of dough
  • Brush the mummies with egg wash before baking for a crispy golden colour
  • Prevent using raw bacon with fat, otherwise it can be greasy and soggy
  • If no baking paper, grease your baking sheet well to prevent them from sticking to the pan and burning on the bottom

Nutrition

Calories: 637kcal | Carbohydrates: 38g | Protein: 14g | Fat: 48g | Saturated Fat: 15g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 24g | Trans Fat: 0.03g | Cholesterol: 58mg | Sodium: 544mg | Potassium: 121mg | Fiber: 1g | Sugar: 1g | Vitamin A: 255IU | Vitamin C: 0.01mg | Calcium: 156mg | Iron: 2mg