Name: Stuffed coffins
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 ready-rolled puff pastry (gluten-free or dairy-free if required); 1 egg; For the stuffing:; 500g minced meat ( pork, beef or turkey); 1 leek; 1 red bell pepper; 2 cloves of garlic; 1 Tbsp tomato purée; 1 Tbsp chipotle paste; 1 tsp oregano; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tin black beans or lentils; 2 Tbsp chopped Coriander leaves

Stuffed coffins

31 Oct 2021

by Dinna

Prep Time

10 minutes

Cook Time

30 minutes

Total Time

40 minutes

Background

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

2 ready-rolled puff pastry (gluten-free or dairy-free if required)
1 egg
For the stuffing:
500g minced meat ( pork, beef or turkey)
1 leek
1 red bell pepper
2 cloves of garlic
1 Tbsp tomato purée
1 Tbsp chipotle paste
1 tsp oregano
1 tsp ground cumin
1 tsp smoked paprika
1 tin black beans or lentils
2 Tbsp chopped Coriander leaves

Instructions

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.