CREEPY KIDCHUP FINGERS

 

 

Halloween is around the corner so felt only right to jump on the bandwagon and create something suitably spooky with Kidchup. As Archie’s two, rather than put on a scarily sugar laced spread I wanted to go for something savory and half way healthy instead. These ‘fingers’ are delicious hot or cold and are perfect for dipping in ghoulish blood aka Kidchup. They’re great any time of the year but make a fun addition to a Halloween tea along with ghostly mini pizzas.

The fingers are really easy to make, the only thing that takes patience and a steady hand is rolling the fingers up. It’s best to give yourself lots of space, be patient and pick a moment when you don’t have the kids jumping up and down at your feet. 

Depending on how big you roll them, makes aprox 10 creepy fingers

Ingredients:

1 Cup of couscous (you'll have some leftover)

1 Cup of vegetable stock

1 Tablespoon of unsalted butter

1 Tablespoon of rapeseed oil

Half a white onion finely diced (or a handful of frozen diced)

Half a butternut squash finely diced (or a handful of frozen diced)

40g mozzarella (finely diced)

Handful of chopped dried apricots

Handful of fresh mint chopped

Squeeze of lemon

Salt and pepper to taste

3 Sheets of ready- made filo pastry

1 Egg

Quarter a red pepper

1. Set oven to 180C

2. In a pan bring 1 cup of vegetable stock to the boil then turn off the heat. Add 1 cup of couscous and the butter, stir then put a lid on and let sit for 10 minutes.

3. It’s really important to finely dice the butternut squash, too big and it will be impossible to roll the fingers without them tearing (mine above was a bit chunky and I had to cut it down smaller after cooking). If you’re using frozen butternut squash, let it sit at room temperature until defrosted and then finely cube. Add the rapeseed oil to a small pan over a medium heat, add the onion and the butternut squash and heat over a medium heat for roughly 5 minutes or until soft.

4. When the onion and butternut squash is done put into a large mixing bowl. Add the chopped mint, apricots, finely diced mozzarella and mix.

5. After 10 minutes take the lid off the couscous and use a fork to separate and fluff then add to the mixing bowl with the rest of the ingredients. Mix everything together well, add a good squeeze of lemon, salt and pepper to taste (you won't get through all of this couscous mix, unless you're making more than 10 fingers, but you can just upcycle the leftovers into a salad)

6. Lightly grease a baking tray or oven proof dish with a splash of oil and make sure it’s well covered to stop the fingers sticking

7. Take a sheet of filo pastry and cut in half diagonally making two big triangles, then cut in half again to create 4 triangles.

8. Take one of the triangles and cover the remaining 3 with a damp tea towel. Starting a couple of inches from the longest edge put a small amount of filling along the middle keeping a good gap either side

9. Fold the 2 corners either side in toward the filling creating an envelope

10. Fold the longest edge (the edge facing you) of the filo over the filling so the filling is covered

11. Gently but tightly keep rolling the pastry over, stopping when you get to the point where you have just a small triangle of pastry left. Coat this triangle in beaten egg and then roll over the last flap to seal it.

12. Place each finger onto the greased baking tray then egg-wash each finger with and put in the middle of the oven until golden, approximately 12 minutes.

Cut triangles out of red peppers or tomatoes and serve warm or cold with kidchup and job done!