Goblin Pies Recipes

GOBLIN BITES

Steps:

• Press wonton wrappers into muffin cups. Bake at 350° for 5 minutes or until lightly browned., Meanwhile, in a large skillet, cook sausage and beef over medium heat until no longer pink; drain. In a large bowl, combine the cheese, mayonnaise, sour cream, milk, salad dressing mix and meat mixture. Spoon 2 tablespoonfuls into each wonton cup., Bake at 350° for 5-7 minutes or until heated through. Add faces with olives, radish slices, onions and pieces of cucumber peel. Serve warm.

HALLOWEEN GOBLIN CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make, bake and cool cake mix as directed on box for cupcakes, using water, oil and eggs. Line cookie sheet with waxed paper. Crumble 6 cupcakes into large bowl; stir in 1/4 cup of the frosting. Shape into 18 (1-inch) balls; place on cookie sheet. Freeze 15 minutes or until firm; keep refrigerated.
• In microwavable bowl, microwave candy melts and shortening on Medium (50%) 1 minute, then in 15-second intervals, until melted; stir until smooth. Remove several cake balls from refrigerator at a time. Using fork, dip cake balls in melted candy; tap off excess. Return to cookie sheet; refrigerate.
• Line second cookie sheet with waxed paper. Spoon remaining melted candy into resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag; squeeze bag to pipe 18 "horns" and 36 "wings" onto cookie sheet. Let stand until set.
• In small bowl, mix remaining 2 3/4 cups frosting and the food color. Pipe frosting onto cupcakes. Top each with cake ball. Use melted candy to attach horns and candy eyes to cake balls. Insert wings into frosting.

GOBLIN PIES

Steps:

• Heat oven to 350°F Line 2 baking sheets with parchment paper.
• COOKIES: In a medium bowl, whisk together flour, soda, baking powder, salt and cinnamon, Set aside.
• In large bowl, combine butter, and brown sugar. Use and electric mixer on medium to beat until fluffy, 3-4 minutes. Beat in eggs and vanilla.
• Add pumpkin and mix to combine. Reduce mixer to low, then add flour mixture and buttermilk alternately, beginning and ending with flour.
• Add orange food coloring, then beat until evenly blended.
• Portion16 mounds of batter (1/4 cup each) onto prepared baking sheets, leaving 2 inches between each.
• Bake , rotating sheets top to bottom and front to back halfway through, until light golden brown and a toothpick inserted at the center comes out clean, 10-12 minutes.
• Transfer cookies to a cooling rack and cool completely.
• FOR FILLING: When cookies are completely cool, prepare filling. In a large bowl, comine butter and powdered sugar. Use an electric mixer on medium to beat until smooth (it will look crumbly at first). Beat in vanilla and salt.
• Add marshmallow and beat until smooth, then add green food coloring and beat until evenly colored.
• To assemble, arrange 8 cookies on the counter, flat sides up. Divide filling evenly among cookies, about 1/2 cup per cookie, and spread in an even layer.
• The filling can also be piped onto the cookies.
• Place a second cookie, flat side down, over filling on each. If you store the pies in the refrigerator, remove them about 1 hour before serving.

MALIBU BERRY HAND PIES

Steps:

• Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
• For the dough: Add the flour, granulated sugar and salt to a food processor and pulse to combine. Add the butter and pulse until mealy. Combine the water and vinegar in a liquid measuring cup; slowly drizzle into the flour mixture with the food processor running until the dough begins to become homogeneous-do not overmix. Turn the dough out onto a clean surface and press into a disc. Wrap tightly with plastic wrap and refrigerate for 30 minutes.
• For the filling: Meanwhile, combine the berries, 1/3 cup sugar, lemon juice and salt in a medium heatproof bowl. Cover with plastic wrap and set aside to let the berries macerate, about 30 minutes.
• Transfer the macerated berries along with the juices to a medium saucepan over medium heat. Meanwhile, combine the Zinfandel and cornstarch in a small bowl and whisk together, breaking up any clumps. Add to the berries and cook until thickened, another 5 minutes or so. Transfer the filling to the medium heatproof bowl; add the lemon zest, butter, almond extract and remaining 2 tablespoons granulated sugar and toss to combine. Cover with plastic wrap and let cool in the fridge.
• For the assembly: Divide the dough into 10 even pieces. Roll each piece into a round 5 inches in diameter and 1/4 inch thick. Keep the dough covered with plastic wrap as you work with 1 round at a time. Whisk the egg, salt and 1 tablespoon water. Brush around the edge of a dough round and add about 1 1/2 tablespoons of the filling to one side of the round, leaving 1/2 inch of the dough empty at the edge. Fold the round in half over the filling to create a half-moon shape, crimp the edges with a fork to seal then trim off any excess dough.
• Place all the pies on the prepared baking sheet and brush with more of the egg wash. Sprinkle with sanding sugar if using. Bake pies until golden brown, 20 to 25 minutes, rotating the pan 180 degrees halfway through baking. Transfer the pies to a wire rack to cool.

BUBBLY OR GATHER PIES

Steps:

• Crust: Cut the butter into chunks.
• Combine the dry ingredients in a bowl.
• Work the butter gently into the dry mixture with a fork until pieces the size of peas form.
• Sprinkle the water over and work it in.
• (Do not overwork the dough.) Form the dough into a ball.
• Filling: Gently toss berries with sweetening and klah bark in a large bowl.
• Sprinkle citrus juice over mixture.
• Spoon berries into crust and dot with butter.
• For twelve gather pies: 1 crust recipe, 1 beaten egg, 1/2 filling recipe.
• Roll out dough on a floured surface to a 1/8 inch thickness.
• Using a 3-inch cookie cutter, cut out 24 circles.
• Lay out 12 on a lightly greased cookie sheet.
• Divide filling among circles, spooning approximately 2-3 tablespoons into the center of each, leaving a 1/4 inch border.
• Brush the border with egg.
• Lay the second circle on top of each pie, and press edges together with a fork all teh way around.
• (Stretch the top crust gently to fit if necessary.) If desired, mix together 1/4 cup water with 1 1/2 tbsp sweetening; brush top of each pie with mixture for a sugary glaze.
• Witha knife, cut three or four short slits in the top of each pie.
• Bake at 400F for 20-25 minutes, until crust is golden.
• Slide gently off cookie sheet with spatula.