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Potato Puff Mummies

Add a little whimsy to your Halloween table
Potato Puff Mummies
Photo courtesy of the Idaho Potato Commission and recipe author Tina Dawson

These vegetable puff mummies are made of puff pastry filled with a flavorful vegetable mixture (including Idaho® potatoes!), wrapped like a mummy and baked until crisp. This vegan appetizer will have your guests swooning.

Recipe courtesy of the Idaho Potato Commission and recipe author Tina Dawson

Ready in
50 m
20 m
(prepare time)
30 m
(cook time)
Calories Per Serving


The mummies can be reheated back to crispness in a 200°F/90°C oven for 10 minutes.


For the Filling

  • 2 Teaspoons oil
  • 1/4 Teaspoon cumin seeds
  • 1/4 Cup onions, chopped
  • 1/4 Cup green bell pepper, chopped
  • 1/4 Teaspoon ground turmeric
  • 1/2 Teaspoon ground red chili (substitute with paprika)
  • Pinch of ground cumin
  • 1/4 Teaspoon garam masala (optional)
  • 1/4 Cup corn kernels, cooked
  • 1/4 Cup carrots (tightly packed), grated finely
  • 1/4 Cup green peas, cooked
  • 1/2 Cup Idaho® Russet potato, cooked and chopped
  • A small splash of lemon juice
  • A handful of cilantro, chopped
  • Salt, to taste

For the Mummies

  • 1 and ½ sheets puff pastry
  • 1 Tablespoon milk (dairy or non-dairy)
  • 12 corn kernels (for eyes)


For the Filling

Heat oil in a small skillet and once warm, add cumin seeds.

Add chopped onions and bell pepper with a pinch of salt and cook until slightly soft and fragrant.

Season with all the ground spices (turmeric, red chili, cumin, garam masala) and sauté until the spices start to smell toasted.

Add the remaining vegetables (corn, carrots, peas, and potato).

Stir well to combine the spices with the vegetables.

Continue cooking for 2 minutes on medium heat.

Adjust salt and spices to taste.

Remove from heat and add a drizzle of lemon juice.

Let cool completely.

Stir in the chopped cilantro. Set aside.

For the Mummies

Thaw out the puff pastry sheet according to package instructions.

Roll out with a rolling pin to smooth the crease.

It should now measure 9.5" x 11".

Preheat oven to 400°F/200°C.

Line a small baking tray with parchment paper.

Cut the pastry sheet into 4 squares (1½ sheets will yield 6 pieces).

Draw a light crease to divide each piece vertically into thirds.

Spoon about 2-3 teaspoons of filling in the middle.

Cut the outer thirds into thin strips.

Brush the ends with a little milk.

Fold the strips over each other, alternating left and right.

Stretch the strips to reach the other side and tuck it under.

Remember to leave a space for the eyes.

Place two corn kernels for eyes.

Brush with milk.

Bake in the preheated oven at 400°F/200°C for 15-20 minutes or until the puff pastry is golden brown.

Transfer to a wire rack to cool slightly.

Serve warm.