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Tomato mini pies, perfect for Halloween (vegan & gluten-free)
We get the creepy crawlies just looking at these mini pies! Give your kids a fun and healthy treat this Halloween with these tomato mini pies. Their decoration is good enough to eat and so easy to make, it’s frightening! The only trick to these vegan and gluten-free mini pies is how easy they are to make; they make use of ingredients you probably already have in your pantry. If you are hosting a Halloween party this year, look no further: this spooky appetiser will delight both adults and children, and it will make them think you put in a lot of effort.
Cuisine Greek
Prep Time 5 minutes
Cook Time 35 minutes
Servings
12 mini pies
Ingredients
Cuisine Greek
Prep Time 5 minutes
Cook Time 35 minutes
Servings
12 mini pies
Ingredients
Instructions
Tomato mini pies
  1. Cut the tomatoes into 0.6 inch thick (1.5cm) slices. Remove the inner flesh and seeds with a paring knife or a sharp chef's knife to form the tomato rings.
  2. Use the knife to carefully slice the seeds away from the tomato flesh, discard the seeds placing the flesh into a bowl.
  3. Line a 14.5"/37cm x 12"/30cm x 5''/5.5cm low round baking tray with parchment paper. Using a pastry brush, grease the lined with parchment paper tray with some olive oil. Place the tomato rings in the prepared tray.
  4. Water-sauté the scallions in a deep pan over medium-high heat using lukewarm water for 1'-2', until tender; the water should cover the bottom of the pan but it should not cover the scallions. Add the tomato flesh and let the sauce bubble gently in the pan and then carefully place the spinach into the pan. Cover with a lid and simmer for about 4’-5' until thickened and mellowed.
  5. Stir the olive oil into the sauce, flavour with fresh herbs, salt and pepper, and remove from the heat.
  6. Place the cornmeal into a large bowl. Slowly pour in the water, using a whisk mix the ingredients until smooth.
  7. Using a wooden spoon, gently stir the sauce into the cornmeal.
  8. Fill the tomato rings with the mixture.
  9. Add a drizzle of olive oil and bake in a preheated to 180°C (356°F) oven for 25'.
Make the spider 🕷️:
  1. All you need is some stoned Kalamata olives! Make the body: Halve an olive lengthwise. Make the legs: Cut the other half of the olive into thin strips lengthwise with a paring knife. Assemble your spider! Add an easy decoration to these mini pies and give treats the scary treatment!
  2. Slice off the top (stem-end) of a bell pepper. Halve the pepper lengthwise and cut away the pith and seeds. Make the body: Cut a circle. Make the legs: Julienne the other half. Assemble your spider adding black Kalamata olive bits for eyes. This is the perfect decoration if you want to send chills down your guests' spines!
Make the monster 👹:
  1. All you need is half of a bell pepper. Cut two triangles for eyes using a sharp paring knife and discard them. Cut a wicked smile 😈, discard the flesh and add toothpicks cut in half for a sarcastic toothy smile!
How to serve
  1. Serve them with a large side beet green salad and stoned Kalamata olives.


Tomato mini pies, perfect for Halloween (vegan & gluten-free)

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