Halloween Puff Pastry Intestines

By Hester

Ingredients

• 1 package (17.3 ounces) frozen puff pastry
• 3 cups filling of your choice (savory or sweet)
• 1 egg, beaten
• red food coloring
• small paintbrush
• Vegetable Filling
• 3 cups cooked vegetables (any leftovers will do from corn to tomato to broccoli to lima beans so use anything)
• 2 cups milk
• 1/4 cup margarine
• 3 slices bread, cubed
• 1/4 teaspoon salt
• 1 1/4 cups grated cheese
• 3 eggs, beaten

Details

Adapted from theknead4speed.com

Preparation

Step 1

Filling

Scald milk with margarine.

Remove from heat, add bread veggies, salt, eggs and 3/4 cup cheese.

Mix together and pour into a 4 quart greased casserole, top with remaining 1/2 cup of cheese.

Want some extra flavour use half evaporated milk.


Thaw puff pastry according to package’s directions. Preheat oven to 375 degrees F and line a 9″ x 13″ baking pan with parchment paper.

Divide each sheet of puff pastry lengthwise into 6 strips. Lightly flour an expansive counter or other surface and lay each strip next to one another. Press and seal the seams between strips.

Spread your filling of choice down the entire length of the dough, leaving a bit of space on each side to pinch closed.

Pinch the entire length of the dough closed, stretching the dough slightly around the filling as you go.

Carefully lift intestine onto baking sheet, seam-side down, and form an “intestine-like” pattern.

Brush puff pastry with beaten egg. Dip small paintbrush into red food coloring and draw ”blood” in the creases.

Bake about 20 minutes, or until golden brown.