Like I said before, everything on this table is edible. Something like the bug brittle can be baked, placed on the cheesecake, and then removed before consumption if you or your guests don’t feel up to munching on a grasshopper or beetle. With this dinner party, we wanted to bring back a little bit of fright to Halloween. I think many Witches would be disappointed with the food fare suggested these days… It’s not quite scary and ghastly enough. Witches of the World, wherever you are, we hope we made you proud. Happy Halloween.
"Stuffed" Mini Chicken Pot Pies
6 CHICKEN FEET WITH NAILS (you might want to buy 2-3 extra just in case)
1 ROTISSERIE CHICKEN
5 CUPS CHICKEN STOCK
1 ½ STICKS UNSALTED BUTTER
2 CUPS LEEKS (WHITE PART ONLY), CHOPPED (about 3 leeks total)
1 ONION, CHOPPED
¾ CUP ALL-PURPOSE FLOUR
¼ CUP HEAVY CREAM
2 CUPS MEDIUM-DICED CARROTS, BLANCHED FOR 2 MINUTES
2 CUPS PACKAGE FROZEN PEAS
½ CUP MINCED FRESH PARSLEY LEAVES
2 STORE BOUGHT PIE CRUSTS
FRESHLY GROUND BLACK PEPPER
- Preheat the oven to 375 degrees F.
- If your pie crust is frozen, take them out so they are room temp or put them in your fridge so that they thaw.
- Heat up the chicken stock and keep warm on back-burner.
- In a large pot or Dutch oven, melt the butter and sauté the leeks and onions over medium-low heat for 10 to 15 minutes, until translucent (it will seem like there is a lot of butter at first).
- Add the flour and cook over low heat, stirring constantly, for 2 minutes.
- Add the hot stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick.
- Add 2 teaspoons salt, ½ teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, and parsley. Mix well.
- Using the your ovenproof bowls/ramekins, cut the pie dough to fit the top.
- Divide the filling equally among 6 ovenproof bowls/ramekins or 1 large family style dish.
- Brush the outside edges of each bowl with the egg wash, then place the dough on top.
- Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick.
- Brush the dough with egg wash and make a small hole on top. Sprinkle with sea salt and cracked pepper.
- Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.
- In the meantime, heat 2 cups of canola oil in a pot. (We waited until we saw the oil start to bubble).
- When oil is hot, put in the chicken feet (with nails) and cook until brown and crispy.
- Drain fried chicken feet on a paper towel and sprinkle with salt.
- Once the pies are ready, place cooked chicken foot in the hole in the center of the dough.