Halloween Meat Pie
Directions
- 1Trace a circle around a pie dish on a piece of parchment paper.
- 2Trace a circle around a pie dish on a piece of parchment paper.
- 3Trace a circle around a pie dish on a piece of parchment paper.
- 4Cut off pieces of dough to start building the facial features.
- 5Cut off pieces of dough to start building the facial features.
- 6Cut off pieces of dough to start building the facial features.
- 7Start with the bony part above the eyes (eyebrow ridge).
- 8Start with the bony part above the eyes (eyebrow ridge).
- 9Start with the bony part above the eyes (eyebrow ridge).
- 10Form the nose bone (cartilage).
- 11Form the nose bone (cartilage).
- 12Form the nose bone (cartilage).
- 13Form the lips.
- 14Form the lips.
- 15Form the lips.
- 16Add the pieces of dough to form the face on the parchment paper.
- 17Add the pieces of dough to form the face on the parchment paper.
- 18Add the pieces of dough to form the face on the parchment paper.
- 19Place the face in the freezer until firm before applying the skin.
- 20Place the face in the freezer until firm before applying the skin.
- 21Place the face in the freezer until firm before applying the skin.
- 22Take half of the remaining dough, form it into a disc, and roll it out to a round shape, about an eighth of an inch thick.
- 23Take half of the remaining dough, form it into a disc, and roll it out to a round shape, about an eighth of an inch thick.
- 24Take half of the remaining dough, form it into a disc, and roll it out to a round shape, about an eighth of an inch thick.
- 25Center the frozen face over the rolled-out dough.
- 26Center the frozen face over the rolled-out dough.
- 27Center the frozen face over the rolled-out dough.
- 28Carefully push and pull the rolled-out dough to cover the face.
- 29Carefully push and pull the rolled-out dough to cover the face.
- 30Carefully push and pull the rolled-out dough to cover the face.
- 31Chill the pie in the fridge for a few minutes if the dough gets too soft.
- 32Chill the pie in the fridge for a few minutes if the dough gets too soft.
- 33Chill the pie in the fridge for a few minutes if the dough gets too soft.
- 34Make nostrils using a chopstick.
- 35Make nostrils using a chopstick.
- 36Make nostrils using a chopstick.
- 37Cut out the center for one eye and make a slit for the other.
- 38Cut out the center for one eye and make a slit for the other.
- 39Cut out the center for one eye and make a slit for the other.
- 40Cut a little between the lips.
- 41Cut a little between the lips.
- 42Cut a little between the lips.
- 43Place the pie in the freezer for 15 minutes before topping with filling.
- 44Place the pie in the freezer for 15 minutes before topping with filling.
- 45Place the pie in the freezer for 15 minutes before topping with filling.
- 46Roll out the rest of the dough to form the bottom crust.
- 47Roll out the rest of the dough to form the bottom crust.
- 48Roll out the rest of the dough to form the bottom crust.
- 49Spoon in the filling.
- 50Spoon in the filling.
- 51Spoon in the filling.
- 52Place the face on top of the filling.
- 53Place the face on top of the filling.
- 54Place the face on top of the filling.
- 55Let the pie thaw for 10 to 15 minutes before final shaping.
- 56Let the pie thaw for 10 to 15 minutes before final shaping.
- 57Let the pie thaw for 10 to 15 minutes before final shaping.
- 58Tuck in the edges around the dish.
- 59Tuck in the edges around the dish.
- 60Tuck in the edges around the dish.
- 61Trim the excess dough.
- 62Trim the excess dough.
- 63Trim the excess dough.
- 64Add an eyeball using half of a grape.
- 65Add an eyeball using half of a grape.
- 66Add an eyeball using half of a grape.
- 67Add pieces of dough over the grape to form eyelids.
- 68Add pieces of dough over the grape to form eyelids.
- 69Add pieces of dough over the grape to form eyelids.
- 70Make shallow lines around the lips to make them look more realistic.
- 71Make shallow lines around the lips to make them look more realistic.
- 72Make shallow lines around the lips to make them look more realistic.
- 73Do fine tuning of the facial features.
- 74Do fine tuning of the facial features.
- 75Do fine tuning of the facial features.
- 76Make an egg wash and apply it three times.
- 77Make an egg wash and apply it three times.
- 78Make an egg wash and apply it three times.
- 79Add a small drop of red food coloring to the egg wash to color the flesh.
- 80Add a small drop of red food coloring to the egg wash to color the flesh.
- 81Add a small drop of red food coloring to the egg wash to color the flesh.
- 82Add a big drop of red food coloring to the egg wash to color the lips and nose.
- 83Add a big drop of red food coloring to the egg wash to color the lips and nose.
- 84Add a big drop of red food coloring to the egg wash to color the lips and nose.
- 85Crimp the edges of the pie using a fork.
- 86Crimp the edges of the pie using a fork.
- 87Crimp the edges of the pie using a fork.
- 88Place the pie on a baking sheet and loosely tent it with foil.
- 89Place the pie on a baking sheet and loosely tent it with foil.
- 90Place the pie on a baking sheet and loosely tent it with foil.
- 91Bake in a 375°F oven for just over an hour or until the crust is cooked.
- 92Bake in a 375°F oven for just over an hour or until the crust is cooked.
- 93Bake in a 375°F oven for just over an hour or until the crust is cooked.
Ingredients
- 1 batch batch of pastry crust
- 1 batch batch of pastry crust
- 1 batch batch of pastry crust
- 1 portion filling
- 1 portion filling
- 1 portion filling
- 1 large egg
- 1 large egg
- 1 large egg
- 1 tablespoon water
- 1 tablespoon water
- 1 tablespoon water
- 1 drop red food coloring
- 1 drop red food coloring
- 1 drop red food coloring
- 0.5 half grape
- 0.5 half grape
- 0.5 half grape
- 2 pieces dough
- 2 pieces dough
- 2 pieces dough
Equipment
pie dishkniferolling pinchopping stickforkbaking sheetaluminum foil