Mummy Puff Mini Pizza Pies Recipe

Mummy Puff Mini Pizza Pies

Mummy Puff Mini Pizza Pies Recipe

I have shared some sweet treats for Halloween recently. This pizza puff pastry puff is a fun project to be made with children, and will be suitable for Halloween parties or even packaged in lunch boxes.

Mummy Puff Mini Pizza Pies Recipe

Ingredient

  • Edible markers or food coloring
  • 375g of pastry puff ready to roll
  • 2 tablespoons of tomato puree
  • 1 leek
  • 25g mini pepperoni slices
  • 1/4 of paprika
  • 75 g of cheddar cheese + extra slices for the eyes

Instruction

  1. Preheat the oven to 200 ° C (Gas mark 6/390 ° F). Cover several baking trays with heat / baking paper.
  2. Using a large circle cutter, cut a circle of cakes (I got seven from one piece of cake) and place it on your tray of lined cakes. Spread a thin layer of tomato puree on top of each circle.
  3. Prepare your topping – remove the seeds and chop the soft pepper, wash and slice the shallots, cut pepperoni if necessary, grate the cheddar cheese.
  4. Pile the toppings in the middle of each circle, leaving a small strip around a clear edge.
  5. Cut the remaining pastry into 1 cm thick pieces and hang it over the toppings randomly to make a mummy-like pattern, pushing the ends down so that they stick to the pastry circle.
  6. Ball up and roll out each small piece of cake to cut more strips. Don’t worry if the strips overlap with the circle – after you’ve finished adding strips to each circle, you can tidy it up by cutting off the excess with the same circle cutter you used to cut the original circle.
  7. Repeat until you mummy all your pizza pizzas!
  8. Bake in the oven for about 15 minutes until cooked and golden in color. Remove from the oven and allow to cool for a few minutes when you make your eyes.
  9. To make eyes, cut a small circle from the remaining cheese slices using a mini cutter, then put a point on the ‘eye’ with an edible marker or if you don’t have it, use a small amount of food coloring with a soft brush.
  10. Place two eyes on each mummy pie and serve immediately, or chill completely on a wire rack then store in an airtight container ready to be put in a lunch box or alternatively reheat later.

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