If you’ve ever been lucky enough to happen upon Megan Reardon’s yearly Halloween food adventures , then you know you’re in for a tasty treat. Every year, she delights readers of her NotMartha.org blog with a plethora of uber-creative holiday recipes and ideas. So, when Megan agreed to put together an extra-special, halloween-inspired recipe for our Babble reader’s, we knew it would be something that would make us squeal with delight. Sure enough, aren’t these Tentacle Pot Pies the coolest dinner idea ever? We asked Megan to spill the beans on how she finds the inspiration for her amazing recipes and ideas. She totally let us in on a few of her secrets. And, of course, she put together a step-by-step tutorial for these loverly pot pies, just for you. Boo!
“This is an easy and slightly creepy Halloween dinner. I very simply cut dough into long strips to create tentacles that drape down the sides of a bowl. It’s awfully fun to break off tentacles and dunk them into the pot pie while eating.
To make four pot pies you’ll need:
- Your favorite chicken pot pie recipe, I like this classic Chicken Pot Pie from Simply Recipes
- A bowl and a plate for each diner
- Two boxes of puff pastry, or two tubes of Pillsbury Crescent Seamless Dough Sheets
- A pizza cutter
- Clean kitchen shears
Using the pizza cutter cut eight strips into your dough that are about 1.5 inches wide, then cut each of those strips diagonally. If you’re using puff pastry sheets cut two sheets into eight equal strips then use the a third sheet to cut out four circles. If you’re using crescent dough you’ll have enough left over in each sheet to also cut two rounds to top the pot pie, as shown above. Do the same for the second sheet of crescent dough.
Since the tentacles will cook and brown fairly quickly make sure your pot pie filling is hot before spooning into the bowls. Fill the bowls about 3/4ths full. Place the bowls onto plates, these will go into the oven together.
First position the tentacles. Pick them up by the wide end and drape them by lowering the narrow end down to the the plate first, then up the edge of the bowl and over the lip of the bowl. If the wide end of the tentacle extends further than an inch in towards the center of the bowl simply trim it with kitchen scissors before letting it go. Why are we doing this? If we have too many overlapping layers of dough in the center they won’t cook through and it’s pretty icky, trust me, I learned this the hard way. We’re draping the end of the tentacle onto the plate because in my trials when the dough simply hung over the edges of the bowl the tentacles gave way to gravity and fell off while cooking. Besides, they look extra spooky spreading out onto the plate.
Now just plop your circle of dough on top of the pot pie, covering the wide ends of the tentacles. Place two, or more if you’d like, sliced black olives on top as eyes.
Bake in a 325 degree oven until the dough is golden brown. Be sure to warn your diners that the plates will be hot.”
How does she do it? More from Megan on food, fun, and freakin’ awesome bacon baskets.
Recipe and all images by Megan Reardon at NotMartha.org. Be sure to check out her website for more insanely delicious tricks and treats.