Promise this will be my last beetroot recipe for the month. Ha ha, of course it will - it is the end of the month.
Anyway, please please just humour me with the name of this recipe. After all, 'tis the Halloween season of spooks, chills and thrills. Our evening TV is heavily being overtaken by horror and slasher movies and gore. So I thought, I would incorporate a little of it into my vegetarian home cooking.
Truth is since starting blogging, I haven't really made many Halloween themed vegetarian treats, other than the obvious Red GHOULash. Simply because its not something, I participate in. However since moving back to Wales, closer to family and moreso closer to nephews and nieces who pro-actively want to be part of anything that their peers are involved in. Well, I don't know how long I will be this close to them , so this week I have namely for them decided to play cool Aunty and have created a number of Halloween themed vegetarian savoury nibbles and bites.
You have already seen my Vampire Eggs aka Beetroot Scotch Eggs; and my vegan Zombie Pies filled with roasted autumn vegetables. After creating the vegan Zombie aka Voodoo Doll pies , I wanted to create another vegetarian pie, however this one had to have some red gory filling inside of it ...So when you cut it open, you see vegetables that what would mimic blood and guts. So here they, may I present to you my 'Bloody Massacre Beetroot Man Pies'. What do you think?!
Now, I know it doesn't look very appetising to the eyes, but it does taste damn good, especially if you like beetroot. There is also some red onion and other store cupboard essentials, being in Wales, I have used some local ingredients: Dragon Cheddar Cheese and Welsh Red Mustard, therefore I am sharing this recipe with Elizabeth's Kitchen for Shop Local #3, as the.
You will need 6 silicon gingerbread people mould. You can also make one large pie or 6 individual ones in a muffin tin.
Ingredients For the Beetroot Cheddar Cheese filling
180g Dragon Mature Welsh Cheddar
300g cooked beetroot, grated
1 medium red onions, peeled and minced
1 teaspoon Welsh red mustard (or Dijon grainy mustard)
2 tablespoons mayonnaise
1 tablespoon pickle such as Branston
Salt and pepper to taste
In a large bowl, stir all the Beetroot Cheese filling together, season to taste and set aside.
Now make the pastry
You have three choices for the pastry.
For ease, you can use shop bought shortcrust pastry and cook according to packet instructions.
Or you can make your own shortcrust pastry. For recipe follow here.
Or You can make you own hot water crust pastry, which is my personal preference.
Follow here for the recipe. For individual pies, see here.
Preheat the oven to gas mark 4/180oc.
Roll out the pastry to fit your moulds.
Fill the pastry with the roasted vegetable filling and beans and press down well. Then roll out the remaining pastry for the lid. Using a sharp knife, cut off excess pastry and repeat process for other pies.
Bake for 35 - 40 minutes depending on the size of your shortcrust or hot water crust pastry pie(s). Allow to cool, before serving.