Halloweâ€™en is one of my favourite holidays of the year. If only for the opportunity to dress up in a ghoulish outfit and eat Halloween themed food and drink. I donâ€™t even need to go trick or treating, in fact Iâ€™ve never done so. Just the food and costumes will do me fine. And itâ€™s food like the following Goblin Pies that really excites me.
My little Goblins!
I absolutely loved making these pies and cutting out the various faces for them. The first lot I made had more demure looking expressions but then I recalled seeing a picture of the Pumpkins at the start of Nigellaâ€™s Halloweâ€™en chapter in Feast and cut out more sinister looking ones. Use a sharp paring knife and whatever you can find to cut out the various parts (cutters tend to be a bit too big for these pies so I used clean pen lids for the eyes etc). And donâ€™t you think the one in the picture above in the middle row second from left looks like a Mummy laughing?
More demure Goblin faces
These taste exactly and I do mean exactly like party pies but perhaps the best ones youâ€™ve ever had. And if you mince the meat yourself youâ€™ll know what exactly is in the meat pie. My friend Carbon Debit is currently in Romania and she told me that in the supermarket theyâ€™ll mince the meat freshly for you, you just choose the meat you want minced and theyâ€™ll do the rest.
But getting more wickedâ€¦
As for me, Iâ€™m counting down the days until Halloweâ€™en for weâ€™re holding our first Halloweâ€™en party! Let the gruesome games begin muahahahaaaaaaâ€¦
Preheat the oven to 180c if you are baking these straight away (I didnâ€™t, I made these ahead of time to save my sanity). Cook oil, onion and garlic in a saucepan over medium heat until the onion softens. Add the beef, using a wooden spoon to break up any lumps until browned (5 minutes). Add paste, stock, Vegemite, white wine and salt and pepper and cook for 5 minutes. Then add cornflour and cook briefly on low heat until thickened. Cool completely.
Use a 7-8cms cookie cutter to cut 24 rounds of pastry for the base and line two 12 hole cupcake of muffin tins. If they donâ€™t fit, you can stretch out the pastry a little. Use a 5.5cms cookie cutter to cut 24 rounds from the remaining pastry. Use a small paring knife to cut out eyes and anguished mouths. Place one tray in the freezer while you fill the other tray cases with 2 teaspoons of the beef.
Top with goblin face rounds and brush with egg. You can either freeze these now for later use or just bake in the oven for 10-12 minutes until golden. If baking from frozen, cook for 25 minutes. I placed a white cupcake liner in the bottom for easy removal from the muffin tray.