Cast a spell on simple snack goodies with a help of a few tricks, courtesy of The Maya Kitchen. Here are two easy recipes from the culinary school.
12 pcs. German franks
1 pack puff pastry (store-bought)
1 pc. egg yolk
1-2 tbsp milk
1. Preheat oven to 400°F/204°C. Line a jelly roll pan with greaseproof baking paper. Pat dry German franks with paper towel. Set aside.
2. In a dust clean flat surface with flour and lay down the puff pastry dough and cut it into 13 to 15 strips.
3. Wrap around dough strips into each German frank, until it resembles mummy bandages. Place mummy dogs into the prepared jelly roll pan and bake for 10 minutes.
4. While baking, mix egg yolk and milk. Mix well. After 10 minutes of baking remove mummy dogs from the oven and brush it with the prepared egg wash and bake again for another 5 minutes or until puff pastry is golden brown.
5. Place 2 whole black pepper on one end of the mummy dog, for its eyes and presentation.
6. Serve with tomato catsup and mustard.
Stuffed Jack-o-Lantern Peppers
2-3 tbsps. oil
500g ground lean pork
1 pc. medium-sized onion
2 pcs. medium-sized potatoes, diced
2 pcs. medium-sized carrots, diced
1/3 cup raisins
1 pc. laurel leaf
3-4 tbsps. soy sauce
1/4 cup medium-sized green bell pepper, chopped
3-4 pieces large bell peppers, hollowed and carved
1. Heat oil, add ground pork and cook until opaque, add in onion and garlic and pan sauté until aromatic and translucent.
2. Add potatoes and carrots and continue cooking until potatoes and carrots are tender.
3. Add raisins, laurel leaf and soy sauce. Give a quick stir and continue cooking for another 3-5 minutes, toss in green bell pepper and season to taste.
4. Transfer cooked meal mixture into carved hollowed Halloween orange bell peppers.
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