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Halloween Dinner Menu

You need about 8 hours to prepare all courses from scratch. I know it looks almost impossible to make but you can prepare some dishes and some parts of them in advance. Time management is crucial.
1. Start with Roasted Butternut Squash Soup with Banana Shallot. It can be prepared two days in advance and kept refrigerated. Boil and serve hot, the soup must warm up your guest.
2. The pastry and dough can be prepared a day before and left in the fridge overnight:
 - Spicy Parmesan Biscuits – Preparing Time: 20 minutes, chill overnight
-  Mushroom Tartlets Pastry – Preparing Time: 20 minutes, chill overnight
3. The day before you can also prepare:
 - Mushroom Tartlet Sauce – Preparing Time: 20 minutes, Cooking: 20 minutes, chill overnight,
 - Hot Pork Empanadas filling – Preparing time: 20 min, Cooking: 15 minutes, chilled overnight
4. 3-4 hours before the serving time may be prepared:
 - Hot Pork Empanadas - pop them in the hot oven just before serving for 10 min
 - Spicy Parmesan Biscuits
 - The Lime Dip - keep it in the fridge
 - Apple Muffins
-  Mushroom Tartlets cases
5. 30 min before serving:
 - the Mushroom Tartlets - asembling and baking
 - the Courgette Bruschetta - preparing and assembling
Below the courses in order of serving
Courgette Bruschetta
Preparing Time: 15 min
Cook Time: 15 min
Total Time: 30 min
The recipe makes: 10 
1 small baguette sliced 
1 garlic clove
1 tsp olive oil
Grilled sliced baguetteRub over the crisp baguette
Preheat griddle. Drizzle each slice of the baguette with olive oil and  grill on both sides until crisp. Peel the garlic and rub over each grilled slice.
1 good quality courgette diced
1 garlic clove finely chopped
1tsp olive oil
1 tbsp lemon juice
salt and black pepper
Top each sliced bread with cooked courgette
Heat the olive on a pan, sauté courgette and the garlic for 5 minutes. Add salt and pepper cook until they are golden. Add lemon juice.
1 tsp lemon zest
a handful Greek basil
Garnish with Greek basil
Top each sliced bruschetta with cooked courgette. Garnish with Greek basil and optionally lemon zest.
Spicy Parmesan Biscuits
Preparing Time: 20 min          Chilling: 30 min
Bake Time: 15 min
Total time: 1 hour 5 min
Makes: 8-10; pastry can be made 1 day in advance
Ingredients Method
60 g plain flour
pinch of salt
1/8 tsp cayenne pepper
45 g chilled and diced unsalted butter
60 g grated Parmesan cheese
1 tbsp cold water
Place all ingredients in the mixing bowl and gather togetherThe smooth Parmesan dough
Place all ingredients in a glass mixing bowl. Crumble them with the fingerprints until resamble fine bread crumbs. Gather the ingredients to form the smooth ball dough.
Roll out the dough 5mm thickStamp out shapes
Flour lightly the worktop and roll out the Parmesan pastry. The dough shoud be 4-5 mm thick. Use the pumpkin shape cookie cutter and stamp out 8-10 shapes. If necessary, gather and roll out the pastry again to use it all.
Cut out the biscuits in the pastryPlace the biscuits on the baking tray and chill before baking about 30 min
Line a baking tray with baking paper. Place the biscuits on the tray and refrigerate 30 min. Preheat the oven to 180ºC/Gas mark 4.
The Parmesan Biscuits will puff a littleServe with Roasted Butternut Squash Soup with Banana Shallot
Remove the biscuits from the fridge and bake around10 min until golden brown. The biscuits will puff a little. Serve with Roasted Butternut Squash Soup with Banana Shallot
Roasted Butternut Squash Soup with Banana Shallot
Preparing Time: 10 min
Roast Time: 30 min     Cook Time: 20 min
Total Time: 60 min, can be made 2 days in advance
The recipe makes: 1.3 l; the detailed recipe here
1 butternut squash diced and roasted
1 large banana shallot finely chopped
1 tbsp olive oil
Fry the vegetables
Place the large, thick-bottom saucepan over the medium heat. Pour the olive and when it's hot, add the chopped shallot and fry for 2 minutes, stir from time to time to avoid the burnt onion. Add the roasted squash and stir to mix the vegetables.
1 liter of stock eg. beef, chicken or vegetable
50 ml double cream
salt and pepper to taste
Blend until creamy and smoothAdd the double cream; use  coconut milk for vegan version
Pour the stock into the saucepan and bring to the boil. Remove the saucepan from the heat and blend the mixture until smooth.Pour the double cream into the saucepan, add salt and pepper to taste and return the saucepan to the heat to warm it through.
Roasted Butternut Squash Soup with Banana ShallotParmesan Biscuits Polly Eats London
Serve with Parmesan Biscuits
Hot Pork Empanadas with Lime Dip
Preparing time for ingredients: 30 min
Preparing time for the dough: 15 min
Preparing time for the dip: 5 min
Asembling the empanadas: 45 min
Chilling the dip: 20 min
Cook time for the pork filling: 15 min   
Chilling for the pork filling: 30 min
Rest time for the dough: 30 min
Bake time for empanadas: 15-20 min
Total time: 2.5 hours
Makes: 20
For the filling:
1 tbs sunflower oil
½ medium onion finely chopped
175 g minced pork
3 garlic cloves, smashed or finely chopped
1 red chilli seeded and finely chopped
½ ground cumin
½ ground cinnamon
125 ml tomato puree
1 tsp organic tomato paste
2 tbsp raisins
10 green olives finely chopped
salt and pepper to taste
The filling ingredientsThe Empanadas Filling
Heat the oil in a pan, add onion and soft it for 5 minutes.
Add the minced pork and fry until lightly brown. Add the garlic, chilli, cook them for 3 minutes. Add spices, tomato puree and tomato paste, raisins and olives.
Reduce the heat to low and cook until thick about 15 min. Add salt and pepper, stir and set aside to cool. You can place it in the fridge and keep it there for 30 minutes.
For the dough:
175 g plain flour
½ tsp salt
30 g unsalted butter
90 ml warm water
Knead the doughThe smooth dough
Place the flour and salt in a mixing bowl, combine. Add the butter and rub into the flower until resembles breadcrumbs. Add the water and stir to combine. Using your hands, gather all ingredients. Transfer the dough onto the lightly floured worktop and knead until smooth. Wrap the dough in the plastic wrap and let it rest in room temperature for 30 min.
For the Lime Dip
300 ml of Greek yoghurt
½ lime, only juice
2 tbsp fresh coriander chopped
1 tsp lime zest
Salt and pepper to taste
The Lime Dip
Pour the yogurt to a glass bowl. Add the lime juice, coriander, lime zest, salt and pepper. Combine all ingredients and tranfer the dip to the serving container. Chill before serving.
Spoon the filling onto each roundFold the dough over the filling and seal tightly
Roll out the dough to a 2 mm thickness, cut out the rounds with the cookie cutter. Place 1 tsp of the filling on each round, fold the dough over the filling and seal tightly.
Brush the empanadas with egg washReady to eat spicy pork empanadas
Preheat the oven to 200°C. Gas Mark 5. Line the baking tray with baking paper and place the empanadas onto it. Brush with egg wash. Bake about 15-20 min until golden brown. Serve warm with the lime dip.
Mushroom Tartlets
Preparing Time for Shortcrust Pastry: 15 min;
Chilling: 30 min or overnight;
Preparing time for Mashroom Sauce: 20 min;
Bake Time for Shortcrust Pastry: 15-20 min
Cook Time for Mushrooms Sauce: 20 min
Bake Time for Mushroom Tartlets: 20 min
Total time: 1 hour 25 min
Make: 6 tartlets 11.5cmx6.5 cm (4.5inch x2.5 inch);
the detailed recipe here
Ingredients Method
Shortcrust Pastry (Pâte Brisée) from this recipe
Sprinkle the worktop lightly with the flour. Roll out the chilled pastry using short sharp strokes to avoid stretching. The pastry should be 5mm thick. 
Cut our the pastry rectangles, they should be 2 cm larger than the tinsPress the dough into its corners using your fingers
Cut out the rectangles, they should be 2 cm larger than the tins. Lift each rectangle up, place in the tin and press the dough into its corners using your fingers. Don’t trim the edges, only press lightly. Chill 30 minutes.
Fill each pastry case with the baking paperFill with ceramic beans to weight it down
Heat the oven to 200°C/180°C fan/Gas mark 6 and cut baking paper into 6 rectangles. Fill each pastry case with the paper rectangle and press the paper, particularly in the corners of each case and fill with ceramic beans to weight it down. Bake the cases around 20 minutes (blind baking).Remove pastry shells from the tins. Leave them to cool.

Mushroom and Cheese Sauce (from this recipe)Spoon the mushroom sauce into each caseThe Mushroom Tartlet

Heat the oven to 200°C/180°C fan/Gas mark 6. 
Spoon the mushrooms and cheese sauce into each pastry case; pop them in the oven. Bake about 20 minutes until sauce is set and the edges of the cases are lightly browned. Remove from the oven and let the tartlets rest for 10 minutes. Serve warm. 
Apple Muffins
Preparing time: 20 min
Bake time: 20 min
Total time: 40 min
Makes: 12; the detailed recipe you will find here
250 g plain flour
1 tsp cinnamon
1 tsp ground ginger
1 tsp baking powder
1 tsp baking soda
100 g golden caster sugar
70 g brown sugar
25 gr chopped walnuts
Mix together all dry ingredients
Place the flour, spices, baking powder, bicarbonate soda, sugar and walnuts in a mixing bowl. Mix the ingredients.
100 g unsalted butter, melted
2 free range eggs
125 ml full fat milk
210 g peeled and chopped finely apples eg. Golden Delicious
Egg, milk and butter mixtureAdd the diced apple to the mixture
In a separate bowl mix the milk and eggs. Add the cool melted butter and stir to combine the ingredients well. Pour the egg mixture into the bowl with the dry ingredients. Combine them gently with a wire whisk. Add the diced apples and stir them into the dough.
The dough should fill 3/4 of each muffin caseThe Apple Muffin Polly Eats London
Preheat the oven to 180°C (up and down)/ Gas mark 4. Spoon the dough into the cases to fill ¾ of each case. Place the tray into the oven and bake about 25 minutes until golden brown. The muffins are ready when a skewer placed in the dough comes out dry.

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