Halloween Ghost Cakes

Votes: 1

Time: 1 hour 25 minutes (including dough cooling time)
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 492, total fat 33 G., saturated fats 19 G., proteins 10 G., carbohydrates 41 G., fiber 3 G., cholesterol 106 mg, sodium 364 mg, sugar 7 G.

How about Molly Yeh's fun ghost pies? Delicious and slightly crumbly, they're filled with a savory-sweet filling of caramelized onions and cheddar. They're perfect as a holiday appetizer, perfect for dipping in a quick honey-mustard sauce.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Pies

2 tablespoons unsalted butter
2 medium onions, thinly sliced
Coarse salt and freshly ground black pepper
700g pie dough (preferably homemade, but store-bought will do), see recipe below
Flour, for working with dough
110 g sharp cheddar, cut into cubes no larger than 0.5 cm, or grate
1 large egg, lightly beaten with a little water
3/4 cup Dijon mustard
2 tablespoons of honey

Homemade dough

1 tbsp. apple cider vinegar
2.5 cups premium flour + extra for dusting
1 tbsp. sugar
1 teaspoon coarse salt
1 cup (220 g) chilled unsalted butter, diced

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: premium flour, cheddar cheese, onions, Dijon mustard, honey

Cooking the dish according to the recipe:

Prepare the filling for the pies: In a large skillet over medium heat, melt the butter.

Add the onion with a good pinch of salt and black pepper and cook, stirring, until very soft, about 10 minutes. Reduce heat to medium-low, add 1/4 cup water, and cook, stirring occasionally, until the water has evaporated and the onion is lightly caramelized, 25–30 minutes.
Preheat oven to 220°C. Line 2 baking sheets with parchment paper and set aside.

Fill the pies with the filling: Prepare the dough for the pies using the recipe below (optional, you can divide the dough into two parts and keep the other half covered in the refrigerator).

Divide the dough into 8 equal portions and form into balls. On a lightly floured work surface, roll the pieces into ovals 20 cm long and approximately 15 cm wide. Working on only one half of the oval, top it with a mound of grated cheese and onion, leaving a 2 cm border. (The other half will be used for the eyes and mouth.)
Cut out the eyes and mouth: To give the ghosts a face, you'll need a straw, but you can use tools you have on hand, such as a piping tip.

As you work with the dough, imagine you're covering the side with the filling. Start cutting out a "face" on the dough, turning the filling side away from you, then brush the edges with egg wash. Cover the filling with the "face" (the ghosts are missing only a few details).
Make folds on the sides: Fold the dough in at the sides to create a ghost shape.

Seal the filling by pressing the bottom edge, then transfer the pies to a baking sheet.
Brush the pies with beaten egg and lightly salt. Bake until golden brown. Check for doneness after 20 minutes. Let cool slightly.
Meanwhile, mix Dijon mustard and honey in a small bowl. Serve the pies warm or cooled with mustard sauce.

Puff pastry for pie

In a measuring cup, combine 1 tablespoon of apple cider vinegar and 6 tablespoons of water and place in the refrigerator (or even the freezer) until ice-cold. In a large bowl or food processor, combine the flour, sugar, and salt. Add the cold butter and either mix it into the flour with your hands or pulse it in a food processor until it forms small pieces. Sprinkle with the vinegar and water and mix by hand, or continue pulse in a food processor until the dough comes together. If it looks dry and crumbly, add more water, a few drops at a time. Turn the dough out onto a clean surface and press down any remaining crumbs with your hands. Divide the dough in half, form the halves into disks, wrap in plastic wrap, and refrigerate for 30 minutes.