These 5 ingredient VEGAN Puff pastry Voodoo Dolls with a bloody ‘beet’ filling make a fun, easy, yet creepy dessert for your Halloween gatherings!
Of all forms of magic out there, I’ve been particularly wary of voodoo. Always.
Maybe it’s because of the deliberation involved in the process. With your run-of-the-mill magic, there’s usually a spell, or an incantation of some sort, maybe a sacrificial rodent or even a cauldron of arcane vermin brewing in the corner. But not with voodoo.
Voodoo, is somehow scarier.
First, you have to find something that belongs to the person being cursed – usually hair. Less invasive, if stolen from the gross hair brush, but quite painful if plucked directly from the head. Ouch! Although, to be honest, if you’re the kind of person that leaves hair in your hairbrush, you probably deserve to be cursed. Next, you make the voodoo doll in the likeness of the subject while thinking of the ways in which you are going to torture this person. Deliberation and malicious intent. *shudder* Third and final, you proceed to mutilate the doll, and take cruel joy in the person’s suffering.
There’s a certain quality of venomous behavior involved with this particular branch of the dark arts that just isn’t matched by any others. It is truly wise to be wary of this one.
Despite the general morbidity associated with the mystical arts, I’ve always felt drawn to them, not so much for the purpose hurting someone else, but more for the process involved. It’s almost elegant, like a dance, and a lot of it involves Nature, and me, I’m all about the elements.
It’s also how I always felt about cooking.
I don’t know which came first, it’s a whole ‘chicken-or-the-egg- scenario, but my fascination with the magical arts is closely tied to my obsession with the culinary arts.
Think about it: both magic and cooking involve ingredients. You cast a spell on someone. You cook for someone. Like spell casting, cooking for someone else is always more rewarding than cooking for just yourself. And spells themselves, are much like recipes.
Take this beet, for instance. I sliced into it, in order to mutilate it with a grater so it can be cooked into the blood red, sweet, earthy filling for these Puff pastry Voodoo Dolls and was stunned by how much like a real heart it looked, with the veins and everything. As I stood there over the cutting board, for about a minute, simply admiring the beauty of the thing, I was drawn to almost thank the beautiful beet for its sacrifice, and right there, I felt like a witch. Well, the good kind; I can’t imagine an evil one capable of gratitude.
So, to make my point, cooking can sometimes feel a lot like witchcraft, especially when you factor in the sort of magic that can be wrought of a delectable meal.
So the next time you find yourself in the kitchen, play a little game for me, will you? Imagine that your stock pot or dutch oven is a cauldron, and all your spices and herbs are potion ingredients. Your recipe is the spell. And you are casting this magic for your loved ones to be happy, healthy and well-fed.
I’m a firm believer that there’s magic in this world, and those who go looking for it, find it.
Think about that, when you’re making these delicious Puff pastry voodoo dolls for Halloween. Magic. All around you, making us all, witches and warlocks of Nature. The good kind.
And when you make these Puff pastry Voodoo Dolls (which I really think you SHOULD!), be sure to SHARE YOUR PHOTOS with me through Facebook, Instagram or Twitter. I’d love to see what you cook from here!
FOR THE BEET FILLING
- 1 c loosely packed raw beetroot, grated
- 1/3 c raw cane sugar
- 4-5 tbsp non-dairy milk
FOR THE VOODOO DOLLS
- 1 pkg of puff pastry (2 sheets) - I use Pepperidge Farm
- 1 tbsp non-dairy milk, for brushing
Thaw the pastry
- Thaw the puff pastry according to package instructions, but only until it's pliable enough to open up without breaking/cracking.
- Roll out the creases till the sheet is smooth, and if it's too soft, refrigerate for 5 minutes to firm up. The voodoo dolls are best cut out while still firm (not hard).
- Following this printable guide 3.6" cut out, or a standard 3.75" gingerbread cookie cutter , cut out the puff pastry. You should get about 6 pieces per puff pastry sheet. 12 in total. Place on a baking tray while you make the filling.
Make the filling
- Heat a small pan and add the grated beets and non-dairy milk. Cover and cook on low heat until soft and the raw beet smells are gone.
- Uncover, add sugar and keep stirring over medium heat until all the liquid cooks off and you get a fairy dry mixture. Let cool completely and divide into 6 parts.
- Preheat oven to 400°F/200°C. Line a small baking tray with parchment paper.
- Spread the beet filling on 6 of the rolled out pastry dolls and sandwich with the other 6.
- Cut out eyes, mouth and other gory details using a small knife.
- Brush tops with milk - for that gorgeous brown shade as it bakes.
- Bake at 400°F/200°C for 15-20 minutes until golden brown, puffed and crisp.
- Transfer to a wire rack to cool slightly before serving warm! If storing, cool completely before transferring to an air-tight container. If it gets soft with storage, reheat in a 350°F/180°C for about 3-5 minutes.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 99 Total Fat: 3g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 4mg Sodium: 44mg Carbohydrates: 17g Net Carbohydrates: 0g Fiber: 0g Sugar: 14g Sugar Alcohols: 0g Protein: 2g