We’ve put together our favourite kids Halloween recipes that are super easy to make. Get the kids involved and make a deliciously spooky dinner or some treats for a Halloween Party!
Spooky Sausage Mummies
A Halloween take on the traditional sausage roll!
375g pack of ready rolled puff pastry
1 Tbsp flour, to sprinkle
350g pack of Frankfurters
1 egg, lightly beaten
4 tsp of soft cheese to decorate
1 tsp chopped black olives to decorate
Preheat the oven to 200°C/fan 180°C/gas mark 6
Lightly roll out the pastry to 0.5cm thick over a floured surface, and cut vertically into long thin strips, about 0.5cm wide. You’ll need 1-2 strips per frankfurter, so leave the leftover pastry wrapped up in the fridge for another dish.
Wrap the pastry strips around each frankfurter to create a mummy-wrap effect. Brush with the beaten egg, then put on a lined baking tray.
Bake in the oven for 18-20 minutes, until the pastry is puffed and golden, and the sausages cooked through. Use blobs of soft cheese for the eyes, then top with a small piece of black olive.
Recipe from Sainsburys
4 beef burgers (from a frozen 8-pack)
4 slices 30% reduced-fat Cheddar
4 seeded burger buns, halved
2 tbsp lighter mayonnaise
4 romaine lettuce leaves, halved
4 sliced gherkins (or 1 large gherkin, sliced lengthways into 4)
2 tbsp ketchup
8 olives stuffed with pimientos
Preheat the grill and cook the burgers to pack instructions. Meanwhile, cut 1 side of each Cheddar slice in a zigzag pattern using the tip of a knife, so you end up with 4 sets of ‘teeth’. Grill the burger buns, cut-side up, for 1 min until golden.
For each burger, spread the mayonnaise on both halves of the bun. On the bottom half, place a piece of lettuce, then the burger patty. Lay a gherkin slice over the top of the patty so it hangs over the edge to resemble a ‘tongue’. Add a jagged slice of cheese, then carefully squeeze some ketchup over the top of the teeth. Position the top half of the bun at a slight angle so you can see the mouth inside.
Skewer the olives on 8 cocktail sticks and push 2 through the top bun to make the eyes. Remove the cocktail sticks before eating.
Note: You will need 8 cocktails sticks for this recipe.
Recipe from https://realfood.tesco.com/recipes/
Halloween Stuffed Peppers
4 small peppers (a mix of orange, red and yellow looks nice)
25g pine nuts
1 tbsp olive or rapeseed oil
1 red onion, chopped
2 fat garlic cloves, crushed
1 small aubergine chopped into small pieces
200g pouch mixed grains ( bulghur wheat and quinoa work well)
tbsp sundried tomato paste
zest of 1 lemon
bunch basil, chopped
Cut the tops off the peppers (keeping the tops to one side) and remove the seeds and any white flesh from inside. Use a small sharp knife to carve spooky Halloween faces into the sides. Chop any offcuts into small pieces and set aside.
Toast the pine nuts in a dry pan for a few mins until golden, and set aside. Heat the oil in the pan, and heat the oven to 200C/180C fan/gas 6. Cook the onion in the oil for 8-10 mins until softened. Stir in the garlic, pepper offcuts and aubergine and cook for another 10 mins, until the veggies are soft. Add a splash of water if the pan looks dry. Season.
Squeeze the pouch of grains to break them up, then tip into the pan with the tomato paste. Stir for a minute or two to warm through, then remove from the heat and add the lemon zest, basil and pine nuts.
Fill each pepper with the grain mixture. Replace the lids, using cocktail sticks to secure them in place, and put the peppers in a deep roasting tin with the carved faces facing upwards. Cover with foil and bake for 35 mins, uncovered for the final 10. The peppers should be soft and the filling piping hot.
Recipe from bbcgoodfood.com, September 2018
100g Cherry tomatoes
150g pack of mini mozzarella balls, drained
Handful of basil
400g of green tagliatelle (or you could use black or green food colouring to dye regular tagliatelle
350g jar of tomato sauce
4 tbsp of pesto
Halve the cherry tomatoes and use a small, sharp knife or a teaspoon to remove the seeds. Cut the mozzarella balls in half. Place one half inside each tomato, trimming the edges if necessary to fit it in. Either cut the smallest circles you can from a basil leaf or finely chop the leaves and scrunch into small circles. Place one at the centre of each mozzarella ball.
Boil the pasta. Meanwhile, heat through the tomato sauce. When the tagliatelle is cooked, drain and stir through the pesto and any remaining basil, chopped finely. Divide between 4-6 serving bowls. Spoon over some tomato sauce, then arrange the stuffed tomato eyeballs on top.
Recipe from Good Food magazine, October 2009
White Chocolate Banana Ghosts
Ingredients ( this is for six ghosts, double up if you want to make more)
1 1/2 bananas
200g white chocolate
12 chocolate chips
Peel each banana, cut in half, then slice each half lengthways.
Slide wooden skewers or lolly sticks into each banana piece. Place in the freezer for 30 minutes.
Melt the chopped white chocolate in a double boiler and stir till smooth. Remove from heat and pour into a tall mug or cup.
Remove bananas from freezer and dip each into the melted white chocolate.
To set, place a colander upside down on a work surface. Stick each skewer in the colander. Place two chocolate chips on each ghost for eyes.
Enjoy once the chocolate is set, or place in the freezer again for a chilled version.
Zombie Apple Teeth
Ingredients: 2 red apples, cored and halved, each half cut into 6 wedges
2 tbsp toffee sauce (or you could use chocolate spread or a some icing sugar mixed with water)
10g mini marshmallows
Sit the flatter wedges of apple on a board and spread the top sides of each with a little toffee sauce. Stick a line of mini marshmallow teeth on top.
Spread one side of the remaining apple wedges with a little toffee sauce, then sit them on top of the marshmallow teeth.
Slime Bug Cups
4 x 135g packs lime jelly
a selection of animal and bug sweets
2 x 154g packs Oreo biscuits
Make up the jelly following pack instructions. Pour a third of the mixture into 12 small glasses or plastic pots. Add a couple of bugs to each pot, then leave to set in the fridge, keeping remaining jelly at room temperature.
Once set, add more bugs to each container (lean some against edges, so they stick out the top). Pour over a third of the jelly and leave to set in the fridge. Repeat with remaining bugs and jelly.
For the soil topping, place cookies in a plastic bag and, using a rolling pin, bash into crumbs, then tip onto a plate.
Just before serving, sprinkle a layer of soil over each set jelly, then top with a mushroom, a slug and some ants or your choice of creepy crawlies.