This past Sunday was the big Halloween party for the #SundaySupper team and everyone posted fun recipes. I bookmarked a couple which the family and girlies enjoyed yesterday for Halloween. Mini Mummy Dogs for breakfast, Mummy Dogs with a side of white ghosts {white carrot chunks} for lunch, and Dairyfree Jack-O-Lantern Sloppy Joe Pie for dinner.The recipe and idea for the Sloppy Joe Jack-O-Lantern Pie's is from Laura. I followed her recipe for the Sloppy Joe filling, and made my own dairy free crust. It turned out delicious and this recipe is a definite keeper. Everyone loved it - there is crust, there is flavor, and it is just delicious...Here is link to the recipe on Laura's Blog titled Small Wallet Big Appetite.
Dairyfree {Vegan} Pie Crust -
200 gr flouer (generous 1-3/4 C)1/2 tsp salt
75 gr. Cold Earth Balance {Vegan Maragrine}- cut into pieces (5 Tbl)
5-6 Tbl Cold water
1. Mix flour and salt in a bowl;
2. Add margarine until it gets all crumbly;
3. Add water to put it together to a dough. Do not knead.
4. Chil for about 30 minutes before using
Follow recipe as stated by Lara - I baked with the crust at 375 for 25 minutes.
