Face Pie Creepy Meat Pie

C. Motter Cindy

Face Pie Creepy Meat Pie

A savory masterpiece that looks like a ghoulish visage straight from a horror flick, with flaky pastry carved into eyes, nose, and a menacing grin, concealing tender spiced ground meat that melts in your mouth. Perfect for Halloween parties or family friendly spooky fun.

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Prep Time 15

Cook Time 30

Total Time 1

Servings: 6 slices

Course: Main Course, Snack

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

Main Filling

1 pound ground beef or turkey for a lighter option, substitute with lentils for vegetarian
1 onion finely chopped
2 cloves garlic minced
1 cup mixed vegetables like carrots, peas, and corn
1 tsp dried thyme
1 tsp dried rosemary
salt and black pepper to taste
2 tbsp tomato paste
1 cup beef or vegetable broth

Pie Crust

2 pieces ready-made pie crusts or homemade if time allows
1 egg egg wash for brushing top crust
red food coloring optional, for creepy eye effects
olive oil for sautéing

Substitutions

gluten-free pie crusts to go gluten-free
cauliflower base to swap crust for low-carb
milk wash use instead of egg wash if allergic to eggs

Equipment

skillet,
Rolling Pin
9-inch Pie Dish

Method

Preheat your oven to 400°F. In a large skillet, heat a tablespoon of olive oil over medium heat.
Add chopped onion and minced garlic to the skillet. Cook for 3-4 minutes until softened and fragrant.
Toss in the ground beef or turkey. Break it up and cook until browned, about 7-8 minutes. Drain excess fat for leaner results.
Mix in mixed vegetables, thyme, rosemary, salt, and pepper. Cook another 5 minutes to soften veggies.
Stir in tomato paste and broth. Simmer for 10 minutes until thickened. Adjust seasoning as needed.
Roll out one pie crust and fit into a 9-inch pie dish. Press gently. Add meat filling and smooth the top.
Roll out second crust and cut shapes for eyes, nose, and mouth. Place over filling. Cut slits for "teeth". Optional: dab red food coloring on dough for bloodshot eyes.
Beat egg and brush over top crust for a golden sheen.
Bake for 25-30 minutes until crust is golden and filling bubbles. Let cool 10 minutes before slicing; internal temp should reach 165°F.
If edges brown too fast, cover with foil mid-bake for even cooking.
Slice carefully along face shapes and serve warm with garnish if desired.

Notes

This beginner-friendly Halloween pie combines nostalgia and novelty, perfect for busy parents and party hosts alike. Customize spice, meat choice, and crust type to suit your crowd.