Spooktacular Batwing Pies (Cornish Pasties) are a great way to feed a crowd!
This Batwing Pies (Cornish Pasties) recipe is sponsored by Idaho Potatoes. All opinions are my own.
Making Batwing Pies for your Halloween fun is simple to make, and ideal for entertaining your guests.
I made these cornish pasties a lot simpler and saved time by using frozen puff pastry in place of homemade pastry. You can also use a premade refrigerated pie crust dough if preferred.
Albeit a Halloween recipe, you can enjoy this recipe any time of year, and just substitute the butternut squash for your favorite seasonal veggies such as peas or carrots or a mix.
From Jack O’Lanterns to bubbling brews and even that creepy clown, Halloween is full of bizarre surprises, enjoying a bit of creepily named food is also a big part of it!
Yes please, may I have some more of those mummy dogs with a little of those bloody brains on the side, oh and a few frightening fingerlings too … bwahaha.”
… You get the idea. It sounds crazy creepy but delicious real food. If you have a great recipe that would be perfect to enjoy for your Halloween party but need a bit of name inspiration, try searching Halloween food name ideas on Google, and you’ll find plenty of ideas.
There are so many great potato recipes, and I’ve found that the best-flavored potatoes are my go-to favorite, Idaho Potatoes! You can make some amazing appetizers, Halloween foods, and snacks that are delicious that everyone will enjoy! This tasty beef and potato cornish pasties recipe made with Idaho Potatoes is a winner in our home are perfect any time of year, not just Halloween (don’t forget to look for the “Grown in Idaho” label)!
For more potato recipes, visit Idaho Potato Commission!
Other recipes you might enjoy:
- Black Fig Vodka Martini cocktail, a great way to adult during the festivities.
- Colcannon, a traditional Irish side of creamy mashed potatoes and cabbage.
- Frightening Fingerlings, they look like perfectly creepy mummified fingers and taste amazingly like bacon-wrapped potatoes!
Batwing Pies – Beef and Potato Cornish Pasties
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion diced
- 1 tablespoon all-purpose flour
- 1 pound ground beef
- 1 teaspoon ground nutmeg
- ½ teaspoon salt or to taste
- 1 cup butternut squash diced
- 1 medium Idaho Russet Potato cut into 1/2 inch cubes
- 1 tablespoon Worcestershire sauce
- ½ cup beef broth
- 2 sheets frozen puff pastry
- 1 egg beaten and mixed with a splash of water for eggwash
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Dust lightly with cornmeal.
- In a large skillet, heat olive oil over medium-high heat. Add yellow onions and flour, saute for about 5 minutes.
- Add in the ground beef and brown, stirring frequently, about 5 minutes.
- Add the butternut squash and diced potatoes, stirring and cook for 5 – 10 minutes. Season with the Worcestershire sauce, nutmeg, salt, and beef broth, mixing well. Reduce the heat to simmer and cook for 15 – 20 minutes, with the lid askew, cooking until most of the broth is cooked down and vegetables are tender.
- On a lightly flour-dusted surface, roll out the frozen puff pastry sheets one at a time until each sheet is slightly thinner than a 1/4 inch thick. Cut each sheet into 4 squares. Fill each square with 1/4 cup of beef and potato filling, leaving 1/4 inch border, crimp edges to seal. Brush the top of the pasties with the beaten egg wash and dust the tops lightly with cornmeal.
- Bake in a preheated 350°F oven until the puff pastry is golden brown. Serve immediately.
