4 Easy Halloween recipes
These 4 easy Halloween recipes will add the perfect festive touch to your Halloween party this year. They’ll be a hit with kids and grown-ups alike!
Even though Halloween isn’t celebrated to such length in South Africa as in the USA, I still love the idea of all the festivity. That’s why the kids and I make a few Halloween recipes every year to join in on the fun.
This year we made 3 new Halloween recipes (the poison toffee apples are an old favourite around these parts). As you’ll know if you’ve been reading Simply Delicious for a while, I love all things pastry. So naturally, there are two pastry recipes in this little round-up. I’ve been making mummies-in-a-blanket for years whenever we go to a Halloween party (or just when we’re having fun at home) and they are always a treat. Pigs-in-a-blanket, mummified! Who could resist?
The kids absolutely loved making this Halloween candy bark. They loved playing with all the Halloween candy (which kid wouldn’t?). And how cute are those little monster faces? Love!
This Jack-o’-lantern pot pie is such a fun twist on a classic pot pie recipe. I used my easy weekday chicken pot pie recipe and topped it with this cute pastry cut-out. I started out quite simple with the design but you could go nuts and go as intricate as you’d like. Top tip: keep the pastry in the freezer for 15-20 minutes before you start carving to ensure the pastry doesn’t soften too much.
These poison candy apples are not one of the most viewed recipes on Simply Delicious for nothing. They make an excellent centerpiece and the wicked, shiny poison apples will enchant all your guests!
Halloween candy bark
- 400g/14oz milk/dark chocolate, melted
- Halloween candy of your choice
- Line a baking sheet with parchment paper.
- Pour the melted chocolate onto the prepared baking sheet and spread into a rough rectangle of about ½cm thick.
- Top with candy of your choice then place in the freezer for 30 minutes.
- Remove then break into rough chunks.
- Store in the fridge for up to 1 week.
- 12 cocktail sausages
- 1 roll thawed puff pastry cut into 24 thin strips
- 1 egg beaten
- edible googly eyes I made mine by cutting rounds with a thick straw from a thin slice of mozzarella and drawing pupils on them with an edible marker
- Pre-heat the oven to 180ºc and line a baking sheet with parchment paper.
- Wrap the pastry around the cocktail sausages, leaving a little gap for the eyes.
- Place on the baking sheet.
- Place in the oven and allow to bake for 20-30 minutes until the pastry is golden brown and cooked through.
- Remove from the oven and add the edible googly eyes.
- Serve with tomato sauce/ketchup.
Jack-o'-lantern pot pie
- Chicken pot pie filling
- 1 roll puff pastry thawed
- 1 egg beaten
- Pre-heat the oven to 180ºc.
- Roll the puff pastry out to approximately ½cm thick.
- Slice a Jack-o'-lantern pattern of your choice out of the pastry and gently place the pastry ontop of the pot pie filling.
- Brush with egg wash then place in the oven and allow to bake for 30 minutes until the pastry is golden brown and cooked through.
- Remove and serve.
Poison candy apples
- 2 cups granulated sugar
- ¾ cup water
- ½ cup liquid glucose/light corn syrup
- ew drops black gel food colouring
- 6 Granny Smith apples (or 12 small apples) (Ensure your apples are fresh and haven't been waxed)
- Grease a piece of baking paper and place on a tray/baking sheet.
- Insert bamboo skewers in all the apples and set aside.
- In a medium pot, combine the sugar, water, glucose/corn syrup and food colouring and stir over medium heat until the sugar has dissolved and the mixture feels smooth when you rub it between your fingers.
- When the sugar has dissolved, turn the heat up and wash the sides of the pot down with a pastry brush dipped into clean water to prevent crystals from forming.
- Allow the caramel to boil until it reaches the hard crack stage (150°c/310°F on a candy thermometer).
- Carefully dip the apples into the hot candy mixture and place on the baking paper to set and cool for approximately an hour before serving.