Spider pies – Halloween recipe
With a delicious pastry topping, this Halloween-themed chicken pie recipe is sure to become a year-round favourite.
Prep: 20 mins
Cook: 40 mins
Serves 4
Ingredients
- 250g potatoes, peeled and cut into chunks
- 2 teaspoons vegetable oil
- 400g chopped tomatoes
- 1 leek, sliced
- 1 teaspoon dried mixed herbs
- 3 handfuls (or 200g) cauliflower, broken into small florets
- 100g broccoli, broken into small florets
- 300g uncooked chicken breasts, cut into small chunks
- 200ml reduced-salt vegetable or chicken stock
- 100g frozen mixed vegetables
- 150g uncooked shortcrust pastry
- 10g plain flour
- 4 tablespoons skimmed milk (to glaze)
- 2 teaspoons (8g) poppy seeds
- 8 frozen peas (to make the eyes)
Method
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Cook the potatoes in gently boiling water until tender.
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Meanwhile, heat the vegetable oil in a non-stick frying pan and add the chicken, cooking for 3 to 4 minutes until sealed and browned.
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Add the tomatoes, herbs, cauliflower, broccoli and stock. Cook for 10 to 15 minutes, until the vegetables are tender, adding an extra splash of water, if needed.
Information:Use frozen broccoli and cauliflower instead, though cook for just 4 to 5 minutes.
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Stir the frozen mixed vegetables into the chicken mixture. Share between 4 large ramekin dishes or individual baking dishes and level the tops. Stand the dishes on a large baking sheet.
Information:Try not to fill the dishes with too much liquid, or it could spill over the sides.
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Drain the potatoes and mash them with two tablespoons of the milk.
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Preheat the oven to 200C (fan oven 180C, gas mark 6). Roll out the pastry on a lightly floured surface. For each spider pie, cut out 8 strips for the legs, and 1 small circle for the head. Arrange on the pies and brush with milk. Place a scoop of mashed potato on top of each pie for the spider's body. Sprinkle with poppy seeds.
Information:You could make one giant spider pie in a round baking dish.
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Bake for 20 to 25 minutes, then serve with the peas placed on the spiders' heads to look like eyes.