Description

Have you ever wondered if a pie could look like a cute ghost but taste like a cheesy, oniony treat? Picture golden, flaky pies shaped like little ghosts, stuffed with gooey cheddar and sweet caramelized onions, served with a zesty honey Dijon dip

Ingredients

This recipe uses simple ingredients to create savory pies and a flavorful dipping sauce. Here’s what you’ll need, why each one matters, and some substitutions:

For the Pie Dough

All-Purpose Flour (2 1/2 cups): Forms the flaky crust.
- Substitution: Use gluten-free all-purpose flour.
Sugar (1 tablespoon): Adds a hint of sweetness.
- Substitution: Use honey or a sugar substitute.
Kosher Salt (1 teaspoon): Balances flavors.
- Substitution: Use 3/4 teaspoon table salt.
Cold Unsalted Butter (1 cup, 2 sticks, cubed): Creates flakiness.
- Substitution: Use vegan butter or shortening.
Apple Cider Vinegar (1 tablespoon): Adds tenderness to the dough.
- Substitution: Use white vinegar or lemon juice.
Water (6 tablespoons, ice-cold): Binds the dough.
- Substitution: No substitute needed.

For the Filling and Assembly

Unsalted Butter (2 tablespoons): Caramelizes the onions.
- Substitution: Use olive oil or vegan butter.
Medium Onions (2, thinly sliced): Adds sweet, savory flavor.
- Substitution: Use shallots or leeks.
Kosher Salt and Black Pepper: Enhances filling flavor.
- Substitution: Use table salt (pinch) or omit pepper.
Sharp Cheddar (4 ounces, finely chopped or shredded): Provides gooey, cheesy filling.
- Substitution: Use mozzarella, Gouda, or vegan cheese.
Large Egg (1, lightly beaten with a splash of water): Creates egg wash for golden crust.
- Substitution: Use milk or plant-based milk for wash.

For the Honey Dijon Sauce

Dijon Mustard (3/4 cup): Adds tangy flavor.
- Substitution: Use spicy brown mustard.
Honey (2 tablespoons): Sweetens the sauce.
- Substitution: Use maple syrup or agave nectar.

Why These Ingredients Matter

Cheese provides protein and calcium, while onions offer fiber and antioxidants, making these pies a slightly nutritious treat. The flaky pie dough and ghost shapes create a spooky Halloween vibe, and the honey Dijon sauce adds a zesty kick. The ingredients are affordable, widely available, and adaptable for vegan or gluten-free diets, making this recipe versatile for festive gatherings.

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Instructions

Step 1: Make the Pie Dough

In a measuring cup, combine 1 tablespoon apple cider vinegar and 6 tablespoons ice-cold water; chill in the fridge or freezer.
In a large bowl or food processor, mix 2 1/2 cups flour, 1 tablespoon sugar, and 1 teaspoon kosher salt.
Add 1 cup cold cubed butter and toss or pulse until 75% of the mixture is mealy with some pea-sized butter bits.
Drizzle in the chilled vinegar-water mixture and mix or pulse until the dough comes together.
If dry, add a few drops of water until it holds together.
Turn out onto a clean surface, press crumbs together, divide into 2 discs, wrap in plastic, and refrigerate for 30 minutes.

Tip: Keep butter cold for a flaky crust.

Step 2: Caramelize the Onions

Melt 2 tablespoons butter in a large skillet over medium heat.
Add 2 thinly sliced onions with a pinch of kosher salt and a few grinds of black pepper.
Cook, stirring, until very soft, about 10 minutes.
Reduce heat to medium-low, add 1/4 cup water, and cook, stirring occasionally, until water evaporates and onions are lightly caramelized, 25-30 minutes.
Set aside to cool.

Tip: Stir often to prevent burning.

Step 3: Prepare the Dough

Preheat the oven to 425°F and line 2 baking sheets with parchment paper.
Divide the chilled pie dough into 8 equal balls (keep half covered in the fridge).
On a lightly floured surface, roll each ball into an 8-inch long, 6-inch wide oval.

Tip: Roll evenly to ensure consistent baking.

Step 4: Assemble the Pies

Place a pile of 4 ounces chopped or shredded cheddar and a pile of caramelized onions on the bottom half of each dough oval, leaving a 1-inch border.
In the top half of each oval, punch out an upside-down ghost face using piping tips or tiny round cookie cutters.
Brush the edges with egg wash (1 egg beaten with a splash of water).
Fold the top half over the filling to create a ghost shape, pressing the sides to seal.
Transfer to the baking sheets, brush tops with egg wash, and sprinkle with a pinch of salt.

Tip: Seal edges tightly to keep filling inside.

Step 5: Bake the Pies

Bake until golden brown, checking for doneness at 20 minutes.
Let cool slightly on the baking sheets.

Tip: Rotate sheets halfway through for even baking.

Step 6: Make the Honey Dijon Sauce

In a small bowl, mix 3/4 cup Dijon mustard with 2 tablespoons honey until smooth.

Tip: Adjust honey for sweeter or tangier sauce.

Step 7: Serve

Serve the hand pies warm or at room temperature with the honey Dijon sauce for dipping.

Tip: Serve warm for the gooiest cheese.