HEALTHY HALLOWEEN TREATS THAT LITTLE WITCHES AND WIZARDS CAN HELP TO MAKE
PHOTOS COURTESY OF Adobe Stock
FEARSOME PUMPKIN FETA PIES
Makes 6
450g pumpkin, peeled and cut into 2cm chunks
2 garlic cloves
2tbsp olive oil
1 small onion, finely chopped
Grating of nutmeg
200g feta, crumbled
350g pastry dough
1 egg, beaten
Heat the oven to 200˚C. Tip the pumpkin and unpeeled garlic into a r oasting tin, and coat with 1 tbsp oil. Roast for 30 mins, stirring halfway through, until soft. Remove from the oven and leave to cool. Meanwhile, fry the onion with the remaining oil until slightly golden. Leave to cool. Next, squeeze the garlic from its skins into the roasted squash and mash together. Add the fried onion, grate over some nutmeg, tip in the feta, and mix.
Shape 350g pastry dough into two circles, one slightly smaller than the other, then wrap in baking paper and chill in the fridge for at least 20 mins. Butter six holes of a muffin tin and line each with a strip of baking paper that overhangs the top. Roll the larger circle of pastry out on a lightly floured surface, and use a 10cm cutter to stamp out 6 circles. Press the pastry circles into the prepared muffin tin. Spoon in the squash filling. Roll out the remaining pastry circle, and use an 8cm cutter to cut out 6 lids. Cut spooky pumpkin faces into the lids. Press the lids over the pies and brush with the beaten egg. Bake for 40 mins until golden brown.
SCARY SPIDER PIZZAS
Serves 4
200g strong white flour
200g strong wholewheat flour
7g sachet easy-blend dried yeast
300g passata
1 garlic clove, crushed
1tbsp olive oil
75g grated mozzarella
10 black olives, halved
Handful cherry tomatoes, halved
Handful basil leaves
Combine the flours and yeast with a pinch of salt. Pour in 250ml warm water and mix to a soft dough. Leave to rise for 1 hour. Divide the dough into 4 pieces and roll out on a lightly floured surface to rounds about 15cm across. Place on heavily oiled baking paper.
Mix the passata with the garlic, oil and a little seasoning. Spread over the dough to within 2cm of the edges. Scatter with mozzarella. Place an olive half in the centre of each pizza to make the spider’s body. Cut the rest into little legs and arrange them around the spider bodies. Dot the tomatoes here and there. Heat oven to 220˚C. Bake the pizza for 10-12 mins until crisp and golden around the edges. Scatter with basil leaves to serve.
