Halloween Puff Pastry Intestines Recipe

5 / 5 (4 reviews)

Need an amazing Halloween potluck idea? I’ve got your dilemma solved. This is an easy Halloween recipe that is the gory Halloween food you’ve been dreaming of. It will look like you spent hours on it, but you can whip this up in less than an hour! You can customize this stuffed intestines recipe so it’s a savory Halloween recipe, or a sweet Halloween recipe! Your choice!

Halloween Recipe: Stuffed Puff Pastry Intestines!

I saw this idea online as I was browsing Halloween recipes and just had to try it! Not only is it easy and fast it is to make, it tastes good! It looks gross and gory, in a good-for-Halloween way. In fact, I tried to get my hubby to help me choose the best photos for this post, but he was getting too grossed out and couldn’t even finish looking at all of them – safe to say that he wasn’t much help. 😉

PRO TIP: Save your sanity and use the pre-made Pepperidge Farm Puff Pastry Sheets. You can find these at most grocery stores in the frozen pie area. One box includes two sheets, which seems like a perfect amount for this recipe.

Thaw the puff pastry according to the instructions on the packaging, then roll out each sheet to about 11 x 14 inches. Cut each sheet into four strips, or you could go three strips lengthwise. Whichever way will work fine.

The goal is to create the look of a long tube of stuffed dough that you can wind around on a baking pan to look like intestines. I connected the short ends of the dough strips from each sheet to create two long strips. Brushing a tiny bit of water on the end of the strip, with your finger, will help it stick together.

If you don’t have the counter space for the two long strips, you can really just keep each strip separate and fill each section, then arrange them on the pan so they look connected or intertwined.

Stuffed Intestines Filling Ideas

You will need about 3 to 3 1/2 cups of filling. I think sloppy joe mix works pretty well as a savory, dinner-appropriate filling. This Homemade Manwhich Sloppy Joe’s recipe is my favorite! You could try any thick filling though – some sort of shredded chicken, a sweet cream cheese filling and fruit, spinach artichoke dip, etc. Be careful not to overfill, as you will have a hard time pinching the dough closed around it.

Assembling Puff Pastry Intestines

Start with one end of the dough strip and arrange it on a baking sheet or in a baking dish, with the pinched side down, in a way that reminds you of intestines. Some people thought my creation looked like a snake, but either way it looked creepy. Ha.

Stick the dough intestines in the fridge for 10-15 minutes to chill. Then brush on some egg wash and bake away! You could use a small paint brush and paint on some food coloring before baking, for additional bloody detail. Or, after baking, you can splatter on some ketchup, meatloaf glaze, fruit topping, or something similar for the look of blood. Basically, you can get as creative and gross as you want.

My husband had a bit of a hard time stomaching it, but the rest of us had no problem getting it down! Fun, fast and easy Halloween dinner (or dessert)!

See all of our awesome Halloween recipes!

This Zombie Meatloaf Recipe is another fun and tasty favorite that is another great gory Halloween dinner idea!

 

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Halloween Puff Pastry Intestines Recipe

5 / 5 (4 reviews)
Prep Time: 30 minutes | Cook Time: 20 minutes
Yield: 1 Large Instestine | Serves: 6-8 servings

Ingredients

  • 1 box frozen Pepperidge Farm Puff Pastry Sheets (includes 2 sheets)
  • 3 to 3 1/2 cups filling of your choice (I like Sloppy Joe Mix)
  • 1 egg with a splash of water, beaten
  • edible fake blood (optional)

Instructions

  1. Thaw the puff pastry according to the directions on the package. Line a baking sheet with a silicone baking mat or parchment paper. Preheat the oven to 400 degrees.
  2. On a lightly floured surface, roll out each of the two sheets of puff pastry, to be about 11 by 14 inches each. Cut each sheet into 3 strips lengthwise, or 4 strips width-wise (either way works). Brush a small amount of water on the short end of a strip of dough to help it to stick the short end of the next strip. Continue to create two long strips with all of the dough.
  3. Spoon the filling evenly down the center of each strip of dough. Bring the sides of the dough up and around the filling, and pinch together to close.
  4. Start with one end of dough and arrange it winding around the pan in a way that reminds you of an intestine. Use the next long piece of dough to finish the creation.
  5. Place the pan in the refrigerator for 10-15 minutes, or the freezer for 5 minutes, to chill the dough. Then brush egg wash over the dough.
  6. Before baking, you can use a toothpick to add additional crevices and markings. You can also mix several drops of red food coloring and 1-2 drops of blue food coloring, then use a small paint brush to paint it onto the dough in the cracks and crevices to look like blood. Otherwise, after baking, you can splatter on ketchup (for savory filling), fruit topping (for sweet), or some other red sauce-like ingredient for the bloody effect.
  7. Bake for about 20 minutes, until dough is golden brown.

Recipe Adapted From: Food Freaks Unite

Ingredients: Egg, Puff Pastry, Water
Meal Type: Appetizers and Snacks, Desserts, Main Dish, Halloween
Categories: Finger Food and Dips, Oven

Comments & Reviews

  • Marie

    That husband just didn’t have the guts to eat it! Ha.

  • Chrissy

    Oh, I’m going to try this at the Halloween pot-luck my workplace is planning! I’ve mostly seen sweet versions of this online, but this savoury option looks yummy!

    Dumb question, probably… but is the sloppy joe meat cooked beforehand? Or is that dealt with by the baking time for the pastry?

    Thanks!

    • Melanie

      Fun! The sloppy joe meat is fully cooked and ready to go before I put it in the pastry dough. Hope it turns out awesome for you, Chrissy!

  • Monica

    I definitely want to make this for my next Halloween party and wanted to ask if I can prepare the intestines (fill the dough and shape it) ahead of time. Can I do this early in the day and bake it right before the party? Or is it better to bake it ahead and re-heat in the evening?

    Thanks for your great instructions and pics!

    • Melanie

      I think it will work out great to prepare it in advance and cook later. Just be sure to cover it with plastic wrap or something similar to keep it from drying out in the refrigerator. I would pull it out of the fridge and let it come close to room temp before baking too.
      You’re welcome! Thanks for commenting!

    • Julie

      Did you end up making this? If so, did you make it ahead of time and then bake it? How did it come out?

  • Lisa

    Could you make this the day before you are going to cook it, or would that mess up the puff pastry (on the bottom)? I am having a party and this looks great, but I try to do as much the day before as possible. This is a great Halloween party food!! Thanks for sharing!

    • Melanie

      I haven’t done this myself, but I think it will work to prepare it in advance and cook the next day. I would cover it with plastic wrap or something similar to keep it from drying out in the refrigerator, then let it come close to room temp before baking. I know for sure that you can make the filling in advance though! I hope it works out well for you! Let us know how it goes! Thanks, Lisa!

    • Marco Braun

      Hey Lisa, I have the same question. Did you try this? How did it work?

  • Marco Braun

    Hey Everyone! I am having a huge Halloween Party and was looking to make 6 of these. What are your thoughts on making these the night before or the morning of? That way I can just toss in the oven once a new one is needed. I worry the meat will make the dough wet or the dough will dry out. I just don’t want to be stuck in the kitchen stuffing intestines

    • Cathy Yoder

      I would think the morning of would be just fine (if you take Melanie’s advice and cover it with plastic wrap). Not sure about the night before though. I also worry about the dough getting soggy. Please come back and let us know what you end up doing!

    • Jen

      I have made this many years in a row – I usually prep them the morning of, and then pop them in the oven right before the party. They come out fabulous. We usually do more of a taco meat and cheese filling in ours.

  • Megan

    Could I assemble this in the morning and put it in the fridge until I bake it at lunch?

    • Melanie

      I haven’t tried it myself, but I think it will work to assemble it in advance. I would cover it with plastic wrap or something similar to keep it from drying out in the refrigerator, then let it come close to room temp before baking. Let us know how it goes, Megan!

  • Eva

    Did you cook your sloppy Joe meat before putting it your “intestines “?

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