Werewolves of Lundon
Unleash your inner chef this Halloween with "Werewolves of Lundon," a frightfully delicious savory pastry recipe that combines rich flavors and eerie detail. Perfect for spooky gatherings, these claw-marked meat-filled pastries are crafted from a hearty blend of ground beef, pork sausage, and cheddar cheese, seasoned with herbs like thyme and rosemary, and wrapped in buttery puff pastry. The filling, featuring a medley of carrots, celery, and onions, is simmered in a flavorful beef stock and Worcestershire sauce for ultimate depth. Easy to make and irresistibly flaky, these werewolf-themed treats are ready in just over an hour, offering a hauntingly good dish that’s both fun and satisfying. Serve them warm, and watch as your guests howl for seconds!
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Recipe Information
Ingredients
- 500 g ground beef
- 250 g pork sausage
- 1 large onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 medium carrot, finely diced
- 1 stalk celery stalk, finely diced
- 2 tbsp all-purpose flour
- 250 ml beef stock
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt
- 0.5 tsp black pepper
- 500 g pre-made puff pastry
- 1 large egg, beaten (for egg wash)
- 100 g cheddar cheese, grated
Instructions
Preheat your oven to 200°C (392°F).
In a large skillet over medium heat, brown the ground beef and pork sausage until no longer pink. Drain excess fat if necessary.
Add the chopped onion, garlic, carrot, and celery to the skillet. Cook for 5-7 minutes until the vegetables have softened.
Sprinkle the flour over the meat and vegetable mixture, stirring well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Slowly pour in the beef stock while stirring constantly, ensuring no lumps form.
Add the Worcestershire sauce, dried thyme, dried rosemary, salt, and black pepper. Let the mixture simmer for 10 minutes, stirring occasionally, until thickened.
Remove the mixture from heat and allow it to cool slightly. Stir in the grated cheddar cheese until melted and well incorporated.
On a floured surface, roll out the puff pastry to about 1/8 inch thick. Cut into 6 equal rectangles.
Spoon a generous portion of the meat filling onto one-half of each pastry rectangle, leaving a border for sealing.
Brush the edges of the pastry with beaten egg, fold the other half of the pastry over the filling, and press the edges with a fork to seal.
Transfer the pastries to a parchment-lined baking sheet and brush the tops with the remaining beaten egg for a golden finish.
Using a sharp knife, create 3-4 slits on each pastry to resemble claw marks or to vent steam during baking.
Bake in the preheated oven for 20-25 minutes or until the pastries are puffed and golden brown.
Remove from the oven and let cool slightly before serving. Serve warm with a side of your favorite spooky sauce!
Nutrition Facts
Calories |
899 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.0 g | 81% | |
| Saturated Fat | 25.9 g | 129% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 139 mg | 46% | |
| Sodium | 1364 mg | 59% | |
| Total Carbohydrate | 46.1 g | 17% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 3.3 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 178 mg | 14% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 564 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
