Everyone will love this Jack-o-Lantern meat pie for Halloween. Scary and delicious at the same time. You can make portioned mini-pies with different faces or one big one. It’s really good food, not just decorative.
Face Meat Pie
Halloween Jack-o-Lantern Meat Pie
|PREP TIME||COOK TIME||MAKES|
|40 minutes||40 minutes||4 servings|
INGREDIENTS (serves 2)
- 500 g (1,1 lb) ground meat (beef, pork, chicken, or a mix)
- 1 (120 g, 4 oz) onion
- 1 (120 g, 4 oz) carrot
- 200 g (7 oz) canned diced or chopped tomatoes
- 250 g (9 oz) puff pastry
- 1 egg + 1 egg yolk
- 1 tsp butter
- 1 tsp curry spice mix
- 1 tsp ground paprika
- ¼ tsp dried garlic
- Vegetable oil for frying
- Ketchup for decoration
- Dice the onion. Grate carrots on a medium grater.
- Heat 3 tbsp of vegetable oil in a deep frying pan, add onions, fry for 2-3 minutes. Then put in the carrots and cook for about 5 more minutes.
- Add the ground meat to the frying pan. Sauté for 10 minutes, breaking up the lumps. Add the curry, paprika, garlic, and 2 large pinches of salt. Stir. Pour in the tomatoes and a glass of water. Braise on low heat for about 20 minutes. The water should come to a full boil. Remove from the heat and cool completely. Then add 1 egg and mix.
- Roll out the dough about 3-4 mm thick. Grease a baking dish with butter. Line the baking dish with part of the dough, press the edges around the perimeter of the dish with a rolling pin and trim off the excess. See the video for details.
- Roll out the rest of the dough and cut out a circle the diameter of the baking dish. With round salad molds or shot glasses, cut out the eyes and nose (see the video). Cut the mouth and teeth. Transfer the dough on top of the filling and join the edges well. Cut off the excess with scissors, if necessary.
- Work again on the shape of the eyes and teeth. Preheat the oven to 180°C (350°F)
- Mix the egg yolk with 1 tbsp water and brush on top of the pie. Bake for 40 minutes until golden. Cool the pie. Use a little ketchup to simulate blood. Happy Halloween!
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