It’s nearly Halloween and now is the time to have some fun in the kitchen and whip up some fun ghoulish treats perfect to enjoy no matter if you’re keeping things low-key or having a full-on party.
With all my trick or treat sweets, I wanted to sneak in some fruit and vegetables to keep them nutritious. Both recipes are easy so that children can get involved creating in the kitchen but are equally as enjoyable to create amongst big kids too.
I love pumpkin and with the addition of the iconic spices these pies are absolutely delicious. When eating them I don’t realise the filling is just vegetable - hidden veggie treat achieved!
I find these pies are best served warm but they can be eaten cold. You can also warm them up again in the microwave for the next day.
You can use your own homemade pumpkin puree, or use tinned from the supermarket. If you don’t know how to cook pumpkin then you can follow the easy guide on my blog.
What you need
- 2 sheets of ready rolled shortcrust pastry
- 400g pumpkin puree
- Quarter of a teaspoon of ground cinnamon
- Quarter of a teaspoon of dried ground cloves
- Quarter of a teaspoon of ground ginger
- Quarter of a teaspoon of ground nutmeg
- 1 egg
- Remove the shortcrust pastry 30-minutes before you are ready to start so it can soften
- Preheat the oven to 180ºC
- Draw a pumpkin on a piece of paper as a stencil to cut around. Mine was approximately 10cm x 8cm
- Cut out as many pumpkins as you can from the pastry and set aside. Remember to cut an even number to pair when creating each side of the pie
- In a bowl, mix the pumpkin puree with the spices
- Place 2 heaped tablespoons onto the pumpkin bases leaving a 1cm border around the edge Save half of the pumpkin-shaped pastry cut-outs to be the lids of the pies
- Gently place a pumpkin pastry shape on top. Use a fork to crimp the edges and set the pumpkins on a baking sheet lined with greaseproof paper
- In a bowl, lightly beat the egg then using a pastry brush, brush the egg over the pies
- Bake for 12-15 minutes until golden brown
How cute are these little spooky strawberries? Their eyes give them such character and are a lovely addition to a Halloween feast. Children can get super creative with funny faces and have so much fun creating these.
What you need
- 250g fresh strawberries
- 100g white chocolate
- 50g milk chocolate
- 1 pack of edible eye sprinkles (available in most supermarkets)
- Wash and dry the strawberries
- Melt the white chocolate in 10 second bursts in the microwave, be sure to stir between each burst
- Place a sheet of greaseproof paper on a baking tray
- Dip the strawberries into the white chocolate and place on the greaseproof paper
- Leave them to harden
- Once set, melt the milk chocolate in a bowl in 10 second bursts (remember to stir in-between!)
- Use the milk chocolate to stick the eyes on the strawberries, draw small mouths and other facial features
- Store in a cool place These are best served on the day they are made
Essential kitchen gadgets for these recipes
For more Halloween recipes from Sisley, check out her blog