Originally I had intended to makes spider pot pies and use black peppercorns for the eyes. My first try, which I didn’t get photos of, had the legs dangling over the edges of a bowl. While they cooked most fell off. It was pretty sad.
Then I draped the legs down to a plate to keep them in place, only to discover that the dough I had rolled up to create a spider body (I wrapped it round a piece of hot carrot) didn’t cook on the inside, leaving a wad of uncooked dough on top of the pot pie. Effective to give the creeps but not really edible.
And I found that one of my spider heads tilted down while cooking. Poor guy.
Originally I had intended to make the pot pies from puff pastry and mention the use of crescent roll dough as an option but I had some trouble while photographing. First I lost my light by the time I got to the puff pastry batch, I struggle enough to produce good photos so when the clouds gathered I was rushing and it probably led to the next problem.
I forgot to brush the puff pastry with an egg wash, meaning that even though it was yummy it looked sort of pale.
And so, the crescent dough photos were the ones I used. I had run out of time to redo everything (I would have had to make another batch of pot pie filling). But for the record I like the flavor of the puff pastry far more. It also cooks slower so your pot pie had more time to get nice and hot.
The following weekend Scott and I made a batch of pot pie filling from the chicken pot pie recipe at Simply Recipes and divided it into zip top bags that we flattened out and froze. We can buy frozen puff pastry and the next dark night when we need some comfort food we’ll have pot pie components that we just need to thaw and assemble. I’m excited. Seattle winters aren’t snowy but they are long and dark. So dark. We take excitement where we can find it. One additional note: These should be baked at about 325 instead of the usual high heat that puff pastry asks for, if not the tentacles cook far earlier than the body. If the tips of the tentacles start to brown too much tent them with foil.
Why freezing flat in plastic bags? They are easy to store in the freezer, and when you want to thaw them you can run the still sealed bags under hot water and it thaws far faster than something frozen into a block. I first heard this tip on The Splendid Table, though I forget which guest it came from. I use this for bolognese and thai curry as well, all good to have squirreled away for winter nights when you’re too zonked out for chopping stuff.