delicious halloween intestines When you’re hungering for a hearty Halloween dinner recipe, slice yourself off some “stuffed intestines”. If you’re a fan of pot pies- and who isn’t- you’ll love the warm flaky crust of the “intestines” and the colorful creamy vegetable stuffing inside. Like most of our recipes, this one qualifies as “healthy Halloween” eats so you can feel good about loading up before you head out for Halloween mischief.

Like many delicious recipes, this one is rather elastic in it’s ingredient listings and amounts. You could easily just use your favorite pie crust recipe, any combination of veggies, spices, and sauce for the filling, and pop it in the oven. That’s one of the best parts about Halloween anyway: getting crazy creative! If you’d like to try and replicate the mouth watering orange-and-black stuffed intestines that we made, look below for recipe and instructions. There are a few steps, so this makes an excellent 2 person recipe: you can tag-team the various aspects and not be in the kitchen for hours on end.

Irresistible Chickpea Crust

  • 1 c. cooked chickpeas (also called garbanzo beans)

  • 3 c. flour
  • 2 tsp. salt
  • 1 tsp. cumin
  • 2/3 c. vegetable shortening or margarine
  • 6 Tbsp. water
  • Red/Blue food coloring for painting veins (this step comes much later)

In a blender or food processor, puree the chickpeas and set aside. In a large bowl, sift together the flour, salt, and cumin. Add the chickpeas, shortening, and water. Mix together until a dough forms. Knead the dough on a lightly floured surface for 3-5 minutes. Cut dough into 4 pieces and use a rolling pin to roll each one into a long strip about 1/8″ thick. With your first strip of dough, experiment with the width since you will need to to leave enough room for filling and “seams” where you press together both sides. This size will vary depending on how long/thin you want the intestines and how big your pan is. (And no, this crust doesn’t taste like beans. The chickpeas mostly add texture and an amazing rich/crumbly mouth-feel. This stuff is SO GOOD.)

Green Guts Filling

  • 16 oz. bag of frozen peas (canned won’t give the right color)

  • 1 1/2 c. non-dairy milk (soy, rice, almond, etc.)
  • spices to taste (we used an Italian spice mix and nutritional yeast)

Now it’s time to get your vegetable filling ready. For color (and flavor) reasons, we chose the following combo, but you can pick any veggies that you like. Check out our article on colorful Halloween foods for ideas on ingredient substitutions.

Veggie Filling

  • 2 cans of sliced black olives (2.25 oz. each)

  • 1 medium white or red/purple onion
  • 1/2 bag of frozen corn (16 oz. bag)
  • 2 big yams, peeled and diced
  • spices to taste
  • vegetable oil (we used olive)

Think brief here, because we want these veggies to be lightly done; they will further cook in the oven. In a big skillet, lightly fry up your onions in some oil. Remove from pan and set aside. Add some more oil and fry up the yam cubes until you can almost stick a fork through them. Lower heat to medium, and add the onions back in along with the corn and olives. Add some spices to taste. These spices can compliment the ones in the Green Guts Filling, or just be more of the same.

Now it’s time to assemble everything. Take your dough strips one at a time, and lay out a thin line of veggie filling. Top that with a coating of green guts filling. Then carefully bring the edges of the dough together and pinch them shut, sealing everything inside like a snake who just had a big meal. Yum!

In a big glass casserole pan (no need to grease it), very carefully lower your first filled intestine at the bottom of the pan. Roll it until the seams are hidden underneath, and start to snake the tube into an S shape like real intestines. An extra set of hands to brace the heavy-laden intestinal tube will be helpful! Continue on with the other 3 tubes, and assemble them all together in the pan. Pinch and fold and generally manhandle the seams in-between the tubes so you make them blend together, appearing as though it’s one continuous tube. Using your food coloring and a teeny paintbrush (super clean or brand new), apply “veins” and other anatomical markings to make the intestines appear less like dough and more like a spooky Halloween recipe worth showing off.

Pop that bad boy in a 375 degree oven for about 30 minutes, or until the crust is golden brown. Make like a zombie and proceed to chomp down on those intestines!