Ingredients
Equipment
Method
Sweet potato and feta pumpkins
- Preheat the oven to 200°C/180°C fan (400°F/350°F).
- Pierce your sweet potato several times with a fork. Place on a plate and microwave until soft, 4-5 minutes. Set aside to cool.
- Meanwhile heat your olive oil in a medium frying pan over a medium heat. Add your onions and fry until softened, stirring often. Add the garlic and fry for a further 2 minutes.
- Add the spinach and fry until it has just wilted. Remove from the heat and set aside.
- Peel the sweet potatoes and scoop out the flesh into a large bowl. Mash with a fork until fairly smooth. Season to taste with salt and pepper and stir through the onion mixture.
- Once cooled, fold through the feta cubes.
- Roll out the pastry. Slice in half lengthways and into 4 widthways, so you are left with 8 rectangles. Place spoonfuls of the mixture onto the centre of each rectangle until you have used up all of the filling.
- Wrap the pastry around the filling and pinch to seal. Wrap a length of thread, around 40cm, around the pumpkin 4 times to divide it into 8 segments. The thread should be fairly tight but not digging into the pastry.
- Arrange the pastries well spaced out on a lined baking tray. Stick a clove into the top of each pastry, just to the side of the thread. Brush with egg wash, avoiding brushing over the thread.
- Bake for 22-25 minutes until golden and puffed up.
Coffin finger sandwiches
- Take your six slices of bread and spread them all with a little butter.
- Spread three of the slices with 2 tbsp of cranberry sauce each.
- Arrange the Brie slices over the cranberry sauce and top with a handful of spinach.
- Top with the remaining bread slices, butter side down.
- Using a serrated bread knife carefully remove all of the crusts and slice each sandwich in half. Now slice off the corners to make your sandwiches coffin shaped.
Pumpkin spice scones
- Lightly flour a work surface. Place the dough onto the surface and dust with a little more flour. Roll your scone dough to 2cm/¾inch thick. Using a 3 inch cookie cutter cut out 6 scones, re-roll as necessary. Place onto lined baking trays, well spaced apart.
- Bake for 15 minutes, they will be ready when slightly browned underneath.
- Leave to cool for a further 15 minutes on the tray. Break in half and spread with the clotted cream.
Vanilla sugar cookies
- Preheat the oven to 180°C/ 160°C fan (350°F/320°F).
- Lightly dust a work surface and the cookie dough with flour. Roll out your cookie dough to 5mm thick.
- Using a 2½ inch cookie cutter cut out your cookies and space onto lined baking trays. Re-roll the dough and cut out more until you have used up all of the dough.
- Bake for 10 minutes.
- Leave until completely cooled before decorating with spooky designs with your writing icing!