Spooky but adorable Mummy Pies are one of the most delicious Halloween snacks ever. Its buttery shortcrust pastry and sweet cherry jam all in the design of a Mummy, what’s not to love?
WHY YOU WILL LOVE THIS RECIPE
Easy and fun | Shortcrust pastry is one of the easiest to make and if you’re looking for a shortcut you can also buy ready made pastry in the shops making this recipe even easier. It’s also one of the most fun bakes to make with children as they get really creative bringing these mummies to life.
Absolutely delicious | These Mummy Pies are so delicious, which is expected when you combine buttery shortcrust pastry with a sweet cherry jam. The combination is winning and the ratio of pastry is perfection.
Easily adapted with any filling | Cherry jam is the perfect filling for a Halloween inspired creation but you could easily swap cherry jam for any other flavour of your choosing. If you wanted turn them savoury you could try a spinach and ricotta filling or simply fill them with a red Leicester cheese. Sweet or savoury these will be a huge hit in your house.
HOW TO MAKE THESE SPOOKY MUMMY PIES
Whether you’re making these with your own homemade or a ready made shortcrust pastry these Mummy Pies are really quick and easy to make and are great for making with little helpers. If you want to try them with a ready made puff pastry, the same instructions will apply, they’ll just bake slightly differently to the shortcrust versions.
To get the mummy shape you’ll need a medium sized Gingerbread Man Cookie Cutter and then to bring them to life ideally you’ll have some edible eyes you can attach once they’re out of the oven.
Making the pastry | To make shortcrust pastry put the butter and flour together in a bowl and combine them together with the tips of your fingers for about 5 minutes until the mixture looks like breadcrumbs. If you want to do this quickly you can put all ingredients into a food processor and let that do all the hard work.
Once the mixture is ready, add the caster sugar and mix it all around to combine evenly. Add an egg yolk and a few tbsp water at a time and mix it all together until it comes together to form a dough.
Making the Mummy shapes | Roll out the dough on a floured surface until about 1/2cm thick and then cut out around 10-12 mummy shapes.
Re roll the dough out into a rectangle and cut the dough into strips between 5-10cm long and 1/2cm wide. These are to wrap up your mummies.
Assembling the Mummy Pies | With the mummy shapes cut out lay them out onto a lined baking tray and add a tsp of cherry jam to the centre spreading it out a little. Leave an edge on each mummy to stick the dough strips down.
To create the mummy effect use your strips of dough to cover the cherry jam as if it’s been wrapped around. Leave a few gaps so you can see the cherry jam and make sure there is a gap at the top for the eyes to poke through.
Bake | Brush the pastry with a little beaten egg and then bake the Mummy Pies for 10 minutes until golden and the cherry jam is bubbling.
Leave the pies to cool for 10 minutes then add the edible eyes and they’ll be ready to serve.
Alternative fillings you could try
- Blueberry Jam
- Raspberry Jam
- Chocolate Spread
- Mince Meat Filling
- Cheese (ideally Red Leicester or Stilton for the best Halloween effect)
- Spinach and Ricotta
- Cheese and Tomato Chutney
WHAT KEY TOOLS AND INGREDIENTS WILL I NEED TO MAKE THESE MUMMY PIES?
Most of the tools and ingredients to make these Mummy Pies should already be in your cupboards but just in case see the list below of the key tools and ingredients you will need.
- Flat Baking Sheet
- Non-stick Baking Paper
- Large mixing bowl
- Pastry Blender
- Rolling Pin
- Pastry Brush
- Gingerbread Man Cookie Cutter
- Edible Eyes
Shop these Tools
OTHER HALLOWEEN BAKES YOU SHOULD TRY
I would love it if you tagged me @mykitchendrawer on Instagram if you make these Mummy Pies. It’s the biggest honour to see my recipes come to life in your kitchen and if you have any questions please don’t hesitate to drop me a message or let’s chat in the comments. Happy baking!
For the shortcrust pastry
- 250 g plain flour 250g
- 125 g cold unsalted butter cubed
- 50 g caster sugar
- 1 large egg
- 20 ml cold water if needed
For the filling and decoration
- Cherry Jam
- 1 egg yolk to brush pastry surface
- 24 Edible Candy eyes
For the Shortcrust Pastry
- Put the flour and butter into a large mixing bowl and mix the two together using fingertips until the mixture looks like breadcrumbs.
- Add the caster sugar and mix it through until evenly combined, then add the egg and the water if needed and keep mixing until it comes together to form a dough. Wrap the dough and let it chill in the fridge for 20 minutes.
For the Filling and Decoration
- Preheat the oven to 180°C and line a baking tray with non-stick baking paper.
- Roll out the pastry to an even thickness and cut out 10-12 mummy shapes using a gingerbread man cutter. Lay the shapes out onto the lined baking tray.
- Add a tsp of the cherry jam to the centre of each mummy shape and spread it out a little leaving a gap around the edges.
- Re-roll the dough to an even thickness and cut out thin bandage strips about 1/2 cm wide and in various lengths from 3cm-10cm.
- Brush some beaten egg yolk on the pastry edges and use it as a glue for the strips which you can lay out across the cherry jam to resemble the bandages. Leave plenty of gaps for the cherry jam to show through and make sure you have a gap at the top for the eyes to go once they’ve been baked
- Brush the strips with more egg yolk and bake for 15 minutes. Let them cool for 10 minutes then stick on the eyes and enjoy them warm