Goblin Pies (Halloween recipe)

Halloween isn't far off now, so here is another recipe idea for you. I've stepped away from the desserts this time and I offer you chilli goblin pies.

These are very fun to make and very simple too.

For the filling, I used my chilli con carne recipe. You're only going to want to make about half the quantity though, so I've halved the ingredients and put them into the list below for you. Alternatively, make a big pot and the left overs can be frozen for up to a month and used later with some rice for a dinner.

Ingredients
2 tablespoons olive oil
500g beef mince
200g diced tomatoes
375g kidney beans
325g passata
5 sheets store-bought shortcrust pastry
1 egg, lightly beaten (for brushing)

Method
1. Make the chille con carne and then set aside to let cool.
2. Separate the pastry sheets and lay out to defrost. Preheat the oven to 180ºC (335ºF)
3. Get a 12 pan muffin tray and spray with some non-stick cooking spray. If you don't have any cooking spray, rub butter into the muffins pans with some baking paper.
4. Using a round cookie cutter, cut circles out of your pastry for the pie bases and press into the muffin tray.
5. Spoon in the chilli mixture until level with the top of your pastry.
6. Cut out 12 lids for your pies and using a paring knife, cut out eyes and mouths. If you have an apple corer, use that to get the eyes nice and round (I did).
7. Place the lids onto the pies and brush with the egg mixture.
8. Cook for 10 - 15 minutes or until golden.

So there you go. If you're cooking for a big party, make the full quantity of chilli con carne and buy more pastry. Can't go wrong.

Chilli con carne isn't too spicy, but if you have a problem with spicy foods, just use a regular mince pie filling.

Only 15 days to go now. If you're looking for more Halloween themed recipes, have a look at my spooky jelly eyes or my creepy graveyard cake.

Until next time.