Are you entertaining this Halloween? We’ve got some frightfully good Halloween buffet ideas to impress your guests on the scariest night of the year. All of the dishes mix up easily in the kitchen and compliment those tried-and-trusted fall back snacks like crisps and dips or cheese and crackers.
Devilled Eggs and Pork Pie
Super quick and easy to make, this mouth-watering buffet snack is a perfect light bite for your favourite ghouls.
Time – 25 minutes
1 tablespoon of mayonnaise
1 teaspoon mustard
½ teaspoon salt
½ teaspoon pepper
12 Vale of Mowbray snack pork pies
Cook the eggs in boiling water for 10-12 minutes. Remove and place in a bowl of cold water to cool for 5 minutes. Peel the eggs and slice lengthwise before placing on a plate. Scoop out the yolks from the egg whites and place in a separate bowl. Add the remaining ingredients to the bowl and mix together until creamy. Scoop them mixture back into the egg whites. Serve each devilled egg with a delicious Vale of Mowbray snack pork pie.
Cook up a tray of these devilish digits to add a savoury twist that your guests can’t wait to nosh on.
Time – 45 minutes
1 tablespoon water
Preheat your oven to 220C / gas mark 8. Divide the pizza dough into 10 or 12 equal pieces and shape into a rope 15cm long, twisting in the middle to create a ‘knuckle’. Place the dough fingers on a baking tray a few cm apart and let them rest for around 20 minutes. Beat together the egg and water and brush each finger lightly. Sprinkle the sesame seeds over the fingers and press an almond into the end to form a ‘finger nail’. Bake for 15 to 20 minutes until golden brown.
Your guests will love this creepy chocolate creation with broken biscuit headstones adding that fun Halloween twist.
Time – 1 hour
85g cocoa powder
200g self raising flour
375g light brown sugar
175ml vegetable oil
125g rich tea biscuits
100g chocolate chip cookies
30g jelly mixtures
Preheat your oven to 180C / gas mark 4. Tip the cocoa powder and self raising flour into a mixing bowl. Mix together the milk, eggs and oil in a measuring cup then pour into the mixing bowl and stir the ingredients together until smooth. Grease and line a deep baking dish. Pour in the cake mixture and bake for half an hour. Leave to cool and then turn out onto a large serving plate. Arrange the ‘biscuit headstones’ on top and decorate with spooky sweets.
Traditional toffee apples are a Halloween classic. Whether entertaining adults or children, whip up a batch and watch them disappear!
Time – 45 minutes
12 small to medium sized apples
12 skewers or lollipop sticks
350g demerara sugar
4tbs white wine vinegar
Bowl of cold water
Mix the water, sugar, butter and white wine vinegar using a saucepan with a heavy base. Cook over a low heath stirring until all of the sugar has been dissolved then boil the mixture for 10 minutes until it reaches a ‘hard crack’ state. The temperature will now be around 150C so be careful! Test the toffee by dropping a little bit of the caramel into the bowl of cold water. If it hardens straight away your toffee is ready. Pierce your apples halfway through from the top with the wooden skewers and remove your toffee mixture from the heat. Tilt the saucepan and dip an apple into the toffee, twisting it around until the whole apple is covered. Dip the apple into the cold water to harden the toffee before putting it down on a covered baking tray to fully set. Repeat until each apple is done. Serve and enjoy!