A couple of years back, when I lived in Glasgow, I thought about applying to an ad in the local paper recruiting people of African, Mexican or Asian origin to feature in Brad Pitts movie World War Z. I was certain I would get a place as an extra, but I had my serious head on and hesitated as I was applying for a stable income and nervous that a job interview would coincide with the filming, and yes it did. Unfortunately, I didn't get that job or participate on this one which would have been fun and totally awesome, not that you would have seen me of course, as many of the extra's got lost in the frenzy of the panic running scene.
No sightings of Brad Pitt, but we had the opportunity to walk around the George Square that had become Philadelphia and the film set of the movie. Here are some pictures from my archive.
Okay, now onto pies. I actually made these Zombie Pies for my stall around the Halloween theme where it proved to be a talking point, as it was very different from your round and oval pies, I also made some with my young nephews in mind (see above). These pies are a little fiddly to make, as you are trying to mould the hot water pastry into the moulds which is my preferred way of making pastry for pies), but the end result is so, so worth the extra effort. Just to see the smiles on the faces of the little ones.
Perhaps I should have called them 'vegan Voodoo Doll Pies', especially as I have pierced the pie here with sticks. What do you think? Zombie Pies or Voodoo Doll Pies? Anyway, I am sharing this rather friendly looking, vegan Zombie Pie with What I Ate Wednesday#145 hosted by Peas and Crayons, and Lets cook with Pumpkins hosted by Nayna of Simply Food.
You will need 6 silicon gingerbread people mould. You can also make one large pie or 6 individual ones in a muffin tin.
For the filling
1 x butternut squash or small pumpkin or mixture of both. Peeled and chopped into bite size pieces
4 medium sweet potatoes, peeled and chopped into bite size piece
2 medium red onions, peeled and quartered
4 cloves of garlic, unpeeled
160g fresh spinach1 x 400g can of kidney beans, drained and simmered for a couple of minutes to cook through
Salt and pepper to taste
In a large bowl, add the squash, pumpkins, sweet potatoes, red onion and garlic cloves, coat with the oil. then tip onto a large roasting tin and roast for 35 - 45 minutes, or until the vegetables are tender. Turning over now and again, to prevent it from sticking. When roasted, allow to cool. When the vegetables are cool, squeeze out the garlic and discard the skin, put into a large bowl, along with the rest of the roasted vegetables, gently mash.
In a frying pan, heat 1 tablespoon oil and saute the spinach until it wilts. Turn of f heat and allow to cool. Then stir this into the mashed vegetables along with the kidney beans. 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. 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 mould.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.