Halloween Recipes: Intestines

The next ghoulishly delightful Halloween feast menu item this year is INTESTINES. 

It's pretty easy and straightforward.  Find some intestines.  Done.

Just kidding, this witch likes intestines well done.  So there's a little more involved than that.

Take some puff pastry.  And thaw it out.

Roll it out slightly, and then cut it into ribbons.

Lay the ribbons end to end and press the ends together.

Fill with sloppy joe filling (I made mine the day before to make the whole process easier).  Then pinch shut.

Transfer the long tube pinched side down onto a parchment-lined cookie sheet and shape into a general intestine shaped - um - arrangement.  Is arrangement the right word here?  Sure.  Arrange the tube like an intestine.

Brush with an egg wash and bake until the puff pastry is flaky.

Then serve.  With salad!  And maybe Rotted Hair, Brains, and Blood Clots.

Now - I'm not going to give you too much here but an overview recipe.  The filling is pretty much your call.  But I like the sloppy joe filling because it's a little bit more on the gruesome side. 

Remember not to overfill the pastry because it will be hard to pinch closed. 

I used the recipe that the lovely folks at Fabulessly Frugal recommended, but feel free to use one that you have if you love it.  You can find the recipe here.  It was easy to whip together, but I may use something slightly different next time.

Happy Halloween - keep your witches and ghouls safe out there and I hope they have loads of fun.

xoxo - Heather

Intestines

1 package frozen puff pastry, thawed

3 (to 3 1/2) cups of sloppy joe meat, or your choice of filling

1 egg with 1 teaspoon water, beaten

1. Preheat oven to 400 degrees F.  Line a cookie sheet with parchment paper and set aside.
2. On a lightly floured surface, slightly roll out the puff pastry to an 11 x 14 rectangle.  Cut width-wise into four pieces.
3. Line the pieces up on a long counter end to end.  Rub each end with water and press together to seal. 
4. Spoon the sloppy joe meat (or desired filling) down the center of the puff pastry.  Be sure not to use too much meat as it will be hard to close.  Bring the sides of the puff pastry together and pinch closed into a long tube.
5. Start with one end of the tube and arrange on the parchment lined sheet into an intestine-like arrangement.
6. Refrigerate for 15 minutes to chill the puff pastry. 
7. Remove the cookie sheet from the fridge and brush the puff pastry with the egg mixture.
8. Bake for 20 minutes, until the puff pastry is golden brown.

Source:  Fabulessly Frugal