Halloween Ghost Cakes

Ingredients:

Pies

• 2 tablespoons unsalted butter
• 2 medium onions, thinly sliced
• Coarse salt and freshly ground black pepper
• 700g pie dough (preferably homemade, but store-bought will do), see recipe below
• Flour, for working with dough
• 110 g sharp cheddar, cut into cubes no larger than 0.5 cm, or grate
• 1 large egg, lightly beaten with a little water
• 3/4 cup Dijon mustard
• 2 tablespoons of honey

Homemade dough

• 1 tbsp. apple cider vinegar
• 2.5 cups premium flour + extra for dusting
• 1 tbsp. sugar
• 1 teaspoon coarse salt
• 1 cup (220 g) chilled unsalted butter, diced

Preparation:

1. Prepare the filling for the pies: In a large skillet over medium heat, melt the butter.
   
   Add the onion with a good pinch of salt and black pepper and cook, stirring, until very soft, about 10 minutes. Reduce heat to medium-low, add 1/4 cup water, and cook, stirring occasionally, until the water has evaporated and the onion is lightly caramelized, 25–30 minutes.
2. Preheat oven to 220°C. Line 2 baking sheets with parchment paper and set aside.
3. Fill the pies with the filling: Prepare the dough for the pies using the recipe below (optional, you can divide the dough into two parts and keep the other half covered in the refrigerator).
   
   Divide the dough into 8 equal portions and form into balls. On a lightly floured work surface, roll the pieces into ovals 20 cm long and approximately 15 cm wide. Working on only one half of the oval, top it with a mound of grated cheese and onion, leaving a 2 cm border. (The other half will be used for the eyes and mouth.)
4. Cut out the eyes and mouth: To give the ghosts a face, you'll need a straw, but you can use tools you have on hand, such as a piping tip.
   
   As you work with the dough, imagine you're covering the side with the filling. Start cutting out a "face" on the dough, turning the filling side away from you, then brush the edges with egg wash. Cover the filling with the "face" (the ghosts are missing only a few details).
5. Make folds on the sides: Fold the dough over the sides to create a ghost shape.
   
   Seal the filling by pressing the bottom edge, then transfer the pies to a baking sheet.
6. Brush the pies with beaten egg and lightly salt. Bake until golden brown. Check for doneness after 20 minutes. Let cool slightly.
7. Meanwhile, mix Dijon mustard and honey in a small bowl. Serve the pies warm or cooled with mustard sauce.
   
   

   Puff pastry for pie

   
   In a measuring cup, combine 1 tablespoon of apple cider vinegar and 6 tablespoons of water and place in the refrigerator (or even the freezer) until ice-cold. In a large bowl or food processor, combine the flour, sugar, and salt. Add the cold butter and either mix it into the flour with your hands or pulse it in a food processor until it forms small pieces. Sprinkle with the vinegar and water and mix by hand, or continue pulse in a food processor until the dough comes together. If it looks dry and crumbly, add more water, a few drops at a time. Turn the dough out onto a clean surface and press down any remaining crumbs with your hands. Divide the dough in half, form the halves into disks, wrap in plastic wrap, and refrigerate for 30 minutes.