The hands were puff pastry cut with a hand cookie cutter.
Salsa served with sour cream and olive eyeballs.
More eyeballs... mozzarella balls with sliced olives sitting in pesto, served on a vintage escargot pan.
Cheddar cheese cut into pumpkins with mini pumpkin cookie cutter.
Served with other scary cheeses on an owl cheese board.And of course Halloween cupcakes.
Here is the recipe used for the pot pies (you can skip the chicken and add extra veg to make vegetable pot pies):
- frozen pie crust or homemade
- 2 tablespoons butter
- 1 roasted chicken, shredded
- 1/4 cup chopped red sweet pepper
- 2 medium shallots, thinly sliced
- 2 tablespoons all-purpose flour
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups milk
- 1 cup heavy cream
- 1/3 cup dry white wine
- 1 1/2 cups peas, blanched
- 1 1/2 cups carrots, blanched
- 2 potatoes peeled, diced, and boiled
- 1 egg plus 1 tablespoon milk, for egg wash
Preheat oven to 425 degrees F.
Roll out pie crust and use ramekins as a template to cut 6 rounds.
In a large skillet melt butter over medium-high heat. Add chicken, sweet pepper, and shallots and cook 5 minutes, stirring frequently. Stir in flour, salt, and black pepper. Add milk and cream all at once. Cook and stir until thickened and bubbly. Stir in wine, peas, carrots and potatoes; heat thoroughly. Transfer the hot chicken mixture to a 6 ramekins. Place pie crusts over the hot chicken mixture in dishes. Brush crust with egg wash then cut slits in the pastry to allow steam to escape. Bake in the preheated oven for 30 to 45 minutes.
*for the hand effect...fold one edge of crust back slightly and then added the cooked puff pastry hands when they are done baking.
Linked up to Designs By Gollum's Foodie Friday.