Stuffed coffins
These stuffed coffins are perfect for a Halloween dinner party. You can add other veggies too the filling to make it look more yucky – such as courgette, aubergine, spinach etc. The filling mixture (and templates) can be pre-made, then the pastry cutting, filling and baking takes less than 30 minutes. ( Alternatively, make the filled coffins ahead and keep them in the fridge until your guest arrive, then bake them). Serve with crispy salad.
Ingredients
Method
- Heat some oil in a large saucepan and fry the mince until it has changed colour. Drain and put it in a bowl.
- Thinly slice the leek and cut the bell pepper into small cubes. Chop the garlic.
- Pour away any liquid from the pan and add more oil. Gently sauté the leek and red pepper for about 8 minutes, then add the garlic and stir for a minute. Add the mince, then stir in the oregano, chipotle, tomato paste, cumin and paprika. Add a drop of water and season to taste. Put a lid on and cook for 10 minutes.
- Drain the beans or lentils and stir in the mixture. You should have a thick ragu – it shouldn’t have any liquid. ( if there is, turn up the heat and reduce it completely).
- Stir in the coriander leaves, then let it cool.
- Make a coffin template using a cardboard – about 15 cm long.
- Preheat the oven to 190°C.
- Cut out the coffins, you should be able to have 8 per pastry sheet.
- Put half of them onto a baking sheet, lined with parchment paper.
- Cut out crosses in the remaining coffins – using either a template or a small ruler. These will be the lids.
- Spoon some filling onto the coffin bases, then brush the edges with egg. Carefully put the lids on top and push the two pastry sheets together with a small fork.
- Brush the pastry with egg or milk and bake for 12-15 minutes until golden.