Mini Jack-o’-Lantern Sloppy Joe Pies #SundaySupper

This year Sunday Supper is celebrating Halloween. And I have to confess I wasn’t really sure what to do because I’ve never gotten into Halloween. I didn’t grow up in a country that celebrated it and it wasn’t really that big in the UK when my husband was growing up. So I just never thought to get into it as an adult. For the longest time I associated it as the holiday that celebrated my least favourite things; candy corn, candied apples and getting scared. Everyone I knew seemed to love going to haunted houses and watching scary movies. And if there is one thing that I hate it is being scared. I don’t get the fascination with fear and avoid it at all cost. But this past year I have had a few people in my life that really got into Halloween in a different kind of way and it has shown me that it can be a lot of fun. And while Halloween doesn’t have a strong chance of being a much adored holiday in my house I am starting to see the fun and wanting to find ways of enjoying it more so that when my daughter is older, if she wants to get into it, I will be ready to dive in.

For my Halloween treat I decided I didn’t want to go down the traditional sweet route and thought why not show creative ways to bring Halloween treats to dinner. It might be a lot of work if you are making it for a big group but it could easily be a fun activity to get the kids into decorating their own sloppy joe pie.

Mini Jack-o’-Lantern Sloppy Joe Pies

1 Tbsp olive oil
2 carrots, shredded
1 green pepper, chopped
1 hot pepper minced
1 medium onion, minced
500g (1 lb) minced beef
120g (1/2 c) ketchup
1 400g (15 oz) can whole tomatoes, puréed
1 Tbsp Worcestershire sauce
1 Tbsp red wine (or red wine vinegar)
1 Tbsp brown sugar
1/2 teaspoon dried thyme
Pinch cayenne pepper
Freshly ground black pepper
1 pkg ready made pie crust
1 egg
orange food colouring


Heat olive oil in a large sauté pan on medium high heat. Add the carrots and sauté for 2 minutes. Add the chopped onions, green pepper and hot pepper. Cook, stirring occasionally until onions are translucent, about 5 more minutes. Add the minced garlic and cook for 30 more seconds. Remove from heat. Remove vegetables from the pan to a medium sized bowl, set aside.

Using the same pan, heat the pan on high. Crumble the beef into the pan, sprinkle salt over the meat. Do not stir the beef, just let it cook until it is well browned on one side. The stir it up until there is no more pink. This should take about 6-8 minutes.

Return the cooked ground beef and vegetables to the pan. Add the ketchup, tomato sauce, Worcestershire sauce, wine and brown sugar to the pan. Stir to mix well. Add thyme, and cayenne pepper. Lower the heat to medium low and let simmer for 10 minutes. Adjust seasonings to taste.

Roll out the pastry and cut out circles for each ramekin bowl, this could alternatively be done in one large dish to save time.

Mix up egg with food colouring. I didn’t have orange food colouring so I used yellow and added a tiny splash of red to deepen the colour. (I made a mistake and only used the egg yoke but it doesn’t coat the pastry well enough without the egg whites.)

Cut out shapes in the pastry to resemble a jack-o-lantern. Add sloppy joe mixture to eat of the bowls and top with the pastry. Paint the top of the pastry with the egg mixture.

In pre-heated 180 C (350 F) cook pies for 15 minutes, until the pastry is cooked through. If you are just cooking one large pie the cooking times might need to be longer.

 
Don’t forget to check out the rest of the menu for our Trick-or-Treat #SundaySupper Halloween Party:

Bewitching Brews
Shrunken Heads in Cider – Girlichef
Candy Corn Martini – The Messy Baker Blog
Trick-or-Treat Wine Pairings for Halloween – ENOFYLZ

Ghoulish Gruel
Steak Bites with Bloody Mary Dipping Sauce – I Run for Wine
Eggs in Purgatory – My Catholic Kitchen
Baked Mummy Cheese Dogs – In the Kitchen with KP
Meat Head – Ruffles & Truffles
Goblin Eggs – Bobbi’s Kozy Kitchen
Mummy Hot Dogs – Damn Delicious
Spooky Kid Pizzas – Sustainable Dad
Pumpkin Chili, Pumpkin Dip, & Wicken Witch’s Brew – Daddy Knows Less
Monster Mash – Cindy’s Recipes & Writings
The Wicken Bao – The Urban Mrs
Sloppy Worm Sandwiches – La Cocina de Leslie

Haunted Snacks:
Gory Green Monster Eyeball Dip – Shockingly Delicious
Marinated Mozzarella Eyeballs - Comfy Cuisine
Eyeball Pinwheels – Home Cooking Memories

Spooky Sweets:
Pumpkin Whoopie Pies with Biscoff Cream – The Girl in the Little Red Kitchen
Spooky Ogre Eye Cookies – Realistic Nutritionist
Jack O’ Lantern Cookies – Magnolia Days
Spooky Good Popcorn Snack Mix – The Weekend Gourment
White Chocolate & Coconut Dipped Strawberry Ghosts – Sue’s Nutrition Buzz
Monster Bites – Cravings of a Lunatic
Vegan Halloween Sugar Cookies – Hezzi-D’s Books & Cooks
Monster Cookies – Dinners, Dishes, and Desserts
Tunnel of Doom Cake – That Skinny Chick Can Bake
Candy-Stuffed Rice Crispy Treat Pumpkins – Chocolate Moosey
Witch’s Fingers – Noshing with The Nolands
Sweet Intestines with Broken Glass – The Little Ferraro Kitchen
Graveyard Brownies – The Wimpy Vegetarian
Boo Candy Corn & Chocolate Chip Cookies – Hip Foodie Mom
Bleeding Devil Cakes – Momma’s Meals
Pumpkin Halloween Munch – Big Bear’s Wife
Halloween Peanut Butter Cookie Dough Cake Pops – Juanita’s Cocina
Jack-O-Lantern Carrot Cake – Galactosemia in PDX
Ghostly Chocolate Orange Tarts – Happy Baking Days
Messy Monster Cookies – MarocMama
Bewitchingly Delicious Butterscotch Broomstick Cake Pops – Mama.Mommy.Mom.
Halloween Popcorn Cake – Pippis in the Kitchen Again
Witches Morning Gruel – In the Kitchen with Audrey
White Chocolate & Dulce de Leche Ghosts – Vintage Kitchen Notes
Peanut Butter Candy Bar Cookies – The Cookie A Day Challenge
Monster Cookie Revel Bars – Baker Street
Halloween Cereal Bars – Basic N Delicious
Ossi di Morti (Bones of the Dead Cookies) – Webicurean
Pumpkin Pie Pinwheels – Midlife Road Trip

Please be sure you join us on Twitter throughout the day, this Sunday (October 28th) during #SundaySupper.  We’ll be meeting up at 7:00 pm (Eastern) for our weekly #SundaySupper live chat where we’ll talk about all things Halloween.  All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat.

We’d also love to feature your favorite Halloween recipes on our #SundaySupper Pinterest board and share them with all of our followers, too.

Mini Jack-o’-Lantern Sloppy Joe Pies

Author: Laura Hunter
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
  • 1 Tbsp olive oil
  • 2 carrots, shredded
  • 1 green pepper, chopped
  • 1 hot pepper minced
  • 1 medium onion, minced
  • 5g (1 lb) minced beef
  • 1/2 cup ketchup
  • 1 15-ounce can whole tomatoes, puréed
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp red wine (or red wine vinegar)
  • 1 Tbsp brown sugar
  • 1/2 teaspoon dried thyme
  • Pinch cayenne pepper
  • 2 turns of freshly ground black pepper
  • 1 pkg ready made pie crust
  • 1 egg
  • orange food colouring
Instructions
  1. Heat olive oil in a large sauté pan on medium high heat. Add the carrots and sauté for 2 minutes. Add the chopped onions, green pepper and hot pepper. Cook, stirring occasionally until onions are translucent, about 5 more minutes. Add the minced garlic and cook for 30 more seconds. Remove from heat. Remove vegetables from the pan to a medium sized bowl, set aside.
  2. Using the same pan, heat the pan on high. Crumble the beef into the pan, sprinkle salt over the meat. Do not stir the beef, just let it cook until it is well browned on one side. The stir it up until there is no more pink. This should take about 6-8 minutes.
  3. Return the cooked ground beef and vegetables to the pan. Add the ketchup, tomato sauce, Worcestershire sauce, wine and brown sugar to the pan. Stir to mix well. Add thyme, and cayenne pepper. Lower the heat to medium low and let simmer for 10 minutes. Adjust seasonings to taste.
  4. Roll out the pastry and cut out circles for each ramekin bowl, this could alternatively be done in one large bowl to save time.
  5. Cut out shapes in the pastry to resemble a jack-o-lantern. Add sloppy joe mixture to eat of the bowls and top with the pastry.
  6. Beat egg with food colouring. I didn’t have orange food colouring so I used yellow and added a tiny splash of red to deepen the colour. Paint the top of the pastry with the egg mixture.
  7. In pre-heated 180 C (350 F) cook pies for 15 minutes, until the pastry is cooked through.

 

Revision List

#1 on 2012-Nov-12 Mon  11:45+3600

#2 on 2012-Oct-29 Mon  10:15+3600

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#6 on 2012-Oct-28 Sun  10:38+3600

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#8 on 2012-Oct-27 Sat  10:58+3600

#9 on 2012-Oct-27 Sat  10:52+3600

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#11 on 2012-Oct-27 Sat  10:56+3600

#12 on 2012-Oct-27 Sat  10:58+3600