Mummy Pot Pies

Okay, so you know how kids love spooky food at Halloween? Well, I once made these little mummy pot pies, and oh my gosh, they looked so funny. Everyone stopped and stared right away.

I mean, the crust strips looked just like mummy wraps. The pies were warm, flaky, and smelled so good. I couldn’t wait to bite into one.

And here’s the thing… they weren’t just cute. They were yummy, creamy, and cozy inside. I wanted another one right away.

So now, whenever Halloween comes, I make mummy pot pies again. It’s super easy, and I know you can do it too. Wanna try making some with me?

Why You’ll Love This Recipe

• Fun and Festive: Perfect for Halloween parties, family dinners, or just when you want to impress with a spooky meal.
• Flavorful and Hearty: A savory mixture of wild rice meatballs, mushrooms, peas, and carrots combined with a creamy, luscious sauce.
• Easy to Make: Using frozen puff pastry and minimal prep time, these pies are straightforward to prepare.
• Customizable: Whether you prefer chicken, beef, or a vegetarian twist, you can easily adapt the recipe to suit your taste.
• Make-Ahead Friendly: You can make the filling in advance and assemble the pies when you’re ready to bake.

Required Kitchen Tools

Here’s what you’ll need to make these scrumptious Mummy Pot Pies:

• Baking sheet
• Rolling pin
• Large skillet
• Knife and chopping board
• Measuring spoons and cups
• Spoon for filling
• A pastry brush for egg wash
• Ramekins or small pie dishes
• Parchment paper

Ingredients

You’ll need a mix of savory ingredients for the filling, plus some frozen puff pastry to form the “mummy” effect. Here’s a breakdown of what to gather for this dish:

• Frozen Puff Pastry: This gives you the flakey, buttery crust that’s perfect for creating the spooky “mummy” wraps.
• Butter: Used for sautéing the vegetables and creating the creamy sauce.
• Onion: Adds savory depth to the filling.
• Garlic Cloves: Infuses the dish with aromatic flavor.
• Mushrooms: These lend a rich umami taste to the filling.
• Baby Carrots: Offers a sweet crunch and color to the filling.
• Cream of Mushroom Soup: The base for the creamy sauce, adding smoothness and flavor.
• Beef Broth: A savory addition that balances the creaminess of the soup.
• Frozen Wild Rice Meatballs: Pre-cooked, hearty, and savory meatballs that make the filling more filling (feel free to swap for chicken or veggie meatballs if preferred).
• Frozen Peas: Adds a pop of color and sweetness to balance out the richness.
• Dried Marjoram Leaves: A fragrant herb that enhances the savory flavors.
• Green Olive Slices: Adds a hint of briney flavor, and they also create the “eyes” of the mummy!

Variations for Mummy Pot Pies

Not a fan of the ingredients listed? No problem! Here are a few ways you can switch things up to suit your preferences:

• Chicken or Turkey: Swap the wild rice meatballs for cooked chicken or turkey if you prefer a leaner protein.
• Vegetarian Version: Use veggie meatballs, or replace them with sautéed mushrooms or lentils for a hearty vegetarian option.
• Add More Veggies: Feel free to load in extra veggies like peas, corn, or spinach for more texture and color.
• Try Different Herbs: Marjoram is wonderful in this recipe, but thyme, rosemary, or sage could add a nice twist.
• Spice it Up: For a bit of heat, add some red pepper flakes or a dash of hot sauce to the filling.
• Cheese Lover’s Mummy Pies: For extra creamy goodness, stir in some grated cheese like cheddar or mozzarella before assembling the pies.

Step-by-Step Instructions

1. Prepare the Filling

Start by prepping all your ingredients. Chop the onions and garlic, slice the mushrooms, and dice the baby carrots. You’ll want everything to be ready to toss into the skillet. This ensures the cooking process is quick and smooth.

Sauté the Vegetables

In a large skillet, heat the butter over medium heat. Once melted, add the chopped onions and garlic. Sauté for 3-4 minutes, or until softened and fragrant.

Next, add the mushrooms and carrots to the skillet. Cook for another 5-7 minutes until the mushrooms release their moisture and soften up. Stir occasionally to make sure everything is cooking evenly.

2. Make the Sauce

Now that the vegetables are softened, add the cream of mushroom soup to the skillet. Stir it in, and then pour in the beef broth. Bring the mixture to a simmer and let it cook for about 5 minutes, allowing the sauce to thicken.

Add in the frozen peas, wild rice meatballs, and dried marjoram. Stir everything to combine. Let the filling cook for another 5 minutes, ensuring everything is heated through and well-mixed.

Once the filling is cooked, remove the skillet from the heat and set aside to cool slightly.

3. Assemble the Mummy Pot Pies

Prepare Your Puff Pastry

While the filling is cooling, preheat your oven to 375°F (190°C). Lightly grease a baking sheet or line it with parchment paper. You’ll need small ramekins or pie dishes to shape the Mummy Pot Pies.

Unroll your frozen puff pastry on a lightly floured surface. Using a rolling pin, roll it out to about 1/8-inch thick. Cut circles of puff pastry large enough to fit your ramekins or pie dishes (typically around 6 inches in diameter).

Create the Mummy Effect

Spoon the creamy filling into the ramekins, filling them about ¾ of the way up. Now, carefully drape the puff pastry over the top, leaving some gaps for the “mummy bandages.” You want the dough to overlap slightly so that you can crisscross it to create the mummy effect.

Cut thin strips of the remaining puff pastry and arrange them over the filling, creating a crisscross pattern that looks like mummy bandages. Leave an opening in the center for the “eyes.”

Brush the puff pastry with an egg wash (one beaten egg mixed with a tablespoon of water) to give it a nice golden-brown color as it bakes.

Add the “Eyes”

For the finishing spooky touch, place a few green olive slices in the center of the pastry where the opening is. These will look like the mummy’s eyes as they bake.

4. Bake the Mummy Pot Pies

Place the ramekins or pie dishes on the prepared baking sheet and transfer them to the preheated oven. Bake for 20-25 minutes, or until the puff pastry is golden and crispy, and the filling is bubbling.

Once done, remove from the oven and allow them to cool slightly before serving. These little pies are piping hot, so be careful when digging in!

How to Serve Mummy Pot Pies

These Mummy Pot Pies are a great main course on their own, but here are a few ways to serve them:

• On a Party Buffet: Place these little pies on a Halloween-themed buffet table for a fun and spooky meal.
• With a Side Salad: Pair them with a crisp green salad or a side of roasted vegetables for a balanced meal.
• In a Lunchbox: These Mummy Pot Pies are perfect for meal prep! Make extra and pack them in lunches for the week.

Storing Mummy Pot Pies

• Leftovers: Store any leftover Mummy Pot Pies in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for 10-15 minutes to ensure the pastry stays crisp.
• Freezing: These pot pies freeze wonderfully! After baking, let them cool completely and wrap them tightly in plastic wrap. Freeze for up to 2-3 months. When ready to eat, thaw in the refrigerator overnight and reheat in the oven.

Nutrition (Per Serving – Approximate)

Nutrient	Amount
Calories	450
Protein	16g
Carbohydrates	40g
Fat	25g
Fiber	4g
Sodium	600mg

Conclusion

These Mummy Pot Pies are not just a treat for the taste buds, but they’re also a fun and festive dish that will add some spooky charm to any meal. The creamy, hearty filling and flaky pastry are irresistible, while the mummy wrapping adds that perfect Halloween touch. Plus, they’re easy to make, customizable, and store well for meal prep.

So, whether you’re celebrating Halloween or just in the mood for something fun, this recipe will hit the spot! Give it a try, and let the delicious mummy magic unfold in your kitchen.