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Halloween food ideas - sausage pumpkin pies

Halloween food ideas - sausage pumpkin pies

During a bit of online research into Halloween food ideas, we came across the odd suggestion that, owing to certain witchcraft laws, it was once forbidden in Scotland to eat pork pastries on Halloween. Whether this is true or, as we suspect, testament to the fact that people will believe anything, it certainly gave us a direction for our own Halloween recipes.

The internet is home to enough Halloween food ideas to keep an entire army of the un-dead at bay, and not everyone has the time or the willing to spend hours in the kitchen making themed party food. There are only so many scary things you can do with a sausage after all. So we have kept it low key with a simple pastry dish that will warm cold hands in the chilly night air and use up all those pumpkin entrails that get left behind after the disembowelment.

Surely it wasn't that long ago that many of us, particularly of a Northern persuasion, were carving swede not pumpkin on Halloween. If you still stick to this tradition, then the recipe will suit either. If there is no lantern making going on, then we would probably go for swede.

Spurred on by the possibility of banned pork pastries, and a renegade streak, we have come up with two pie recipes using the same filling ingredients; sausage, apple and pumpkin. If you like puff pastry then go for the sausage roll recipe; if you like shortcrust then the pasties are for you. Each uses shop bought pastry to make it simple, has only a handful of ingredients, and comes with step by step pictures for assembly.

Recipe for sausage, apple and pumpkin pies

Makes 6 pasties and 8 sausage rolls

For the filling

500g pork mince or sausage meat

1 red onion

250g pumpkin flesh

250g Bramley apple

1 tsp sage

1 tsp thyme

1/2 tsp fennel seed (optional)

1/4 tsp garlic powder

1/2 tsp salt

plus

1 roll puff pastry

1 roll shortcrust pastry

milk, for brushing

oil, for shallow frying

  1. Make the two fillings.
  2. For the sausage roll filling, grate half of the pumpkin flesh, and half of the apple. Finely chop half of the red onion. Cook with half of all the seasonings, in a little oil, until the pumpkin is soft. About 15 minutes. Set aside to cool.
  3. When cool, mix thoroughly with the sausage meat or pork mince.
  4. For the pasty filling, chop the onion, apple, and pumpkin into small dice. Fry gently, with the pork mince or sausage meat, and the rest of the seasonings. Once the pumpkin is tender, remove from the heat and set aside.
  5. Now for the pastry bit. Pre-heat the oven to 200C.

For the sausage rolls

  1. Cut the puff pastry in half lengthwisewcf halloween_

2. Brush the lower edge of each strip with milkhow to make sausage rolls

3. Place half of the sausage filling across the lower edge of one strip of pastry.how to make sausage rolls

4. Bring the back of the pastry over the filling to line up with the fronthow to make sausage rolls

5. Press down the edges to crimp together and press lightly on the top to push out any air.how to make sausage rolls

6. Make light flicking movements into the pastry edge to rough up the edges.wcf halloween_-6

how to make sausage rolls

how to make sausage rolls

7. Using scissors, snip steam holes along the length of the roll. You can use a knife to make slashes but it needs to be super sharp. Scissors are far easier.how to make sausage rolls

8. Brush with milk or beaten egg. Egg gives a good glossy finish; milk a softer crust. Bake for around 30 minutes or until the filling is cooked through. Keep an eye on them though as ovens can be different.

9. Cool on a wire rack before cutting to serve.

For the pasties

  1. Cut the shortcrust pastry sheet into 6 equal squares.how to make pasties
  2. Brush the entire sheet with milk.how to make pasties
  3. Place the filling in the centre of each square.how to make pasties
  4. Bring two corners together and pinch.how to make pasties
  5. Pinch along the seam line that has been created.how to make pasties

6. Bring up another corner. Pinch and crimp the seam.how to make pasties

7. Bring up the final corner. Pinch...how to make pasties

8....and crimp the seam.how to make pasties

9. Brush all over with milk or beaten egg.how to make pasties

8. Bake for around 20 minutes or until the pastry is cooked through. Keep an eye on them though as ovens can be different.

9. Cool on a wire rack before cutting to serve.

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