Halloween Recipe Weekend: Hot Dog Mummies/Shrimp (chicken) Hand Pie

 We're on vacation, so i'm going to give you a couple of simple Halloween recipes this weekend!

For the kids:
This is an oldie but a goodie- my mom used to make these when I was growing up, and they are a super filling snack for kids to eat BEFORE going out to trick or treat tomorrow- keeps them from gorging so much on candy while out or when they get back!

AND you can make them bite size by cutting crescents in half and using the cocktail weinies!




Ingredients:

1 can of refrigerated breadstick dough OR flat crescent dough
1 12 pack of hot dogs
mustard
sliced cheese-optional


                                                           Instructions:

1. For each mummy, separate one breadstick from the roll and use kitchen shears or a knife to slice it in half lengthwise to create two thinner strips.OR cut crescent dough into 24 strips.

2.Wrap one strip at a time snugly around the hot dog. Depending on the size of the hot dog, you may not need all of both strips. Leave about 1/2 inch of hot dog exposed for the face area and continue wrapping the top of the hot dog. You can add half a slice of cheese before wrapping around the hot dog if you like.

3.Bake the mummies on a cookie sheet at 350º for 15 to 18 minutes or until the breadstick wrapping is golden brown.

4.Remove the mummies from the oven and cool them for 5 minutes. Add yellow mustard eyes just before serving. Makes 12 mummies.



For the adults:

Madewood Plantation’s Shrimp or Chicken Pies Madewood Plantation’s Shrimp or Chicken Pies

October, 2002, Louisiana Cookin' magazine, October 2002
Servings:  Serves 24
  • 24 sheets frozen puff pastry
  • ½ cup (1 stick) margarine
  • Two 8-ounce bags of frozen chopped seasoning vegetables (onions, bell peppers, celery and garlic)
  • Three 10.5 ounce cans cream of shrimp soup or cream                 of      chicken soup
  • 3 teaspoons Louisiana hot pepper sauce
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon cream sherry
  • 1 teaspoon Louisiana seasoning mix
  • ½ corn starch, if necessary
  • 2 pounds peeled and deveined shrimp or 1 whole 3- to 4-pound chicken, boiled and de-boned or rotissiere chicken, shredded
Instructions:
If you wish to serve some now and some later, these delicious little pies may be individually wrapped and frozen before baking.



1. Remove the puff pastry from the freezer and allow to come to cool room temperature. 

2. Preheat the oven to 350 degrees F. 

3. Melt the margarine in a medium size skillet over medium heat and sauté seasoning vegetables until they’re honey-colored. Add the soup, hot pepper sauce, Worcestershire sauce, sherry and dry seasoning mix, and cook for 20 to 25 minutes. If sauce is too thin – you don’t want it to be runny – mix the corn starch with ½ cup water and add while the sauce is still hot, stirring until mixed completely. 

4. Let the sauce cool, add the shrimp or chicken pieces, then divide among the pastry sheets; fold into triangles as turnovers, and crimp the edges with a fork to seal. Gently poke a few holes in the top of each pie. 

5. Bake until nicely browned, about 30 to 35 minutes.
HAVE A SAFE AND FUN 
HALLOWEEN NIGHT TOMORROW!

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