Halloween Recipe: Jack-o’-Lantern Meat & Cheese Pie
It has been many years since I have had children or family around to cook special meals for, but this one I have made a couple of times in years past when I have hosted October dinners, and it is a fun alternative to cheeseburgers during the month. It may be a Halloween recipe that will make your ghosts and goblins squeal with delight.
This Jack-o’-Lantern Meat & Cheese Pie is easy to make, and takes about 20 minutes preparation time, and 30 minutes baking time. Like many other recipes I use, I alter it to my own taste. It is also one that I have put in a regular pie plate as a meat pie to take for potluck dinners, without the colored egg wash.
I found the original recipe nearly 20 years ago in a women's magazine ( Woman's Day ?), and I have added some of my notes
- 1 lb. lean ground meat (beef, chicken, turkey)
- 1 onion, chopped
- 1 clove crushed garlic
- 1/4 cup tomato sauce, catsup, or salsa, if you like it a bit spicier
- 1 1/2 tsp. Worcestershire sauce
- 4 oz. cheddar cheese, grated
- 8 oz. Monterey jack cheese, grated (pepper jack is my favorite)
- 2 chilled pie crusts, homemade or purchased
- 1 egg, mixed with 2 Tbsp. water, and 1 drop each of yellow and red food coloring
- In large skillet, brown ground beef with onion, garlic, salt and pepper. Stir until beef is crumbly and cooked thoroughly. Drain off any fat.
- Stir in catsup, tomato sauce or salsa, and the Worcestershire sauce. Let meat mixture cool.
- Grate together both cheeses and toss together. Set aside one cup of cheese.
- Unfold one pie crust and put on greased baking sheet.
- Stir two cups of cheese into meat and onion mixture and spoon onto the center of pie crust. Leave a 2-inch border around the circle.
- Unfold the other pie crust and cut out eyes, nose, and mouth, as you would a jack-o’-lantern, but set cutouts aside to use later.
- Place crust over top of the meat mixture and crimp edges, and fold under. Use the saved crust cutouts to fashion as a stem for the top of the jack-o’-lantern face.
- In small bowl, whisk together egg, water and food colorings. Use pastry brush to brush over the crust.
- Preheat oven to 425 degree F and bake for 20 minutes. Remove from oven.
- Brush again with egg mixture. Fill jack-o’-lantern eyes, nose and mouth with remaining cheese. Bake 7-10 minutes more until golden brown.
- Serve with corn on the cob and a fresh salad. Serves 6 or more.
Another fun Halloween casserole main dish, using a fresh pumpkin as the cooking and serving dish, is the Jack-o-Lantern Casserole , which is a good source of fiber, potassium and vitamin A.
Source: My recipe box; a card that I copied the recipe from a woman's magazine back in 1995.
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Copyright © 2015 Coral Levang
Adapted from original post previously submitted on Bubblews and removed by author.
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