We love making a Halloween recipe every year! The pies have it this year, completely delicious. Add ice cream, whipped cream, custard or all of the above. You don't have to be too careful as the berries bleed through and still make it look pretty effective!
I love The Scream mini pie. Well done Bree.
Have you tried our any of our other Halloween recipes from years past? It could be time to get creepy!
Spiced Chocolate Skeleton Cookies
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- 1 Batch Vanilla Bean Pastry Recipe
- 1 Kilo frozen berries of choice. We used sour cherries, black berries and raspberries
- 150 Grams raw caster sugar BUY
- 1 Lemon zest and juice
- 2 Tablespoons cornflour or cornstarch mixed in a little water
- 1 eggs lightly whisked, for egg wash.
We used a 23 cm flan tin with removable base plus two smaller ones. Preheat oven to 180°C.
Make pastry as per recipe. Set aside 1/4 of the pastry and wrap and place in fridge.
On a floured bench, roll out remaining pastry into a large circle. Place in tin and gently press the edges against the tin. Trim excess (add the excess to the pastry in the fridge). Place lined tin into the freezer for at least 30 minutes.
Place half of the berries into the Thermomix bowl (reserve the rest), add sugar, lemon and corn flour slurry. Cook for 10 min/100°C/Reverse/speed soft. Add remaining berries and stir to combine. Cool.
Take pastry lined tin out of the freezer and fill with berry mixture.
On a floured bench, roll out the remaining pastry from the fridge. Cut out eyes and a mouth and any spooky features you wish. Carefully place on top of pie. Press down on the edges to stick. Make a row of teeth and secure them under the 'top lip'. Add some extra loose teeth on top and bottom if you wish.
There was extra pastry and filling so we made 2 small pies as well in exactly the same manner.
Brush with egg wash and bake for 40 minutes, or until golden brown.
Delicious warm with ice cream or cream. Equally yummy eaten cold on the drive home from work!!
That's all the recipes!
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