Voodoo Doll Pies
An Original Recipe by Lorraine Elliott
Preparation time: 60 minutes
Cooking time: 25 minutes
Makes 15 voodoo doll pies
- 5 sheets shortcrust pastry
- 1 egg, whisked with 1 teaspoon water
- 1 jar raspberry jam (I used a Pizzini raspberry and Prosecco jam)
- 1 walnut sized ball red gum paste
- small ball of yellow or black gum paste
- 3 tablespoons royal icing
- A few drops black food colouring
- Toothpicks
Step 1 - Thaw the pastry in the fridge. Line two large baking trays with parchment and cut out 30 gingerbread people using a large gingerbread cutter (you can also do this with small gingerbread cutters but this makes 15 large ones). I wrapped the scraps in plastic and then rerolled them and put them back in the freezer.
Step 2 - Lay out half of them on the lined trays and brush them around the edges with the egg wash. Fill in the centre with jam (not too much) and then press down the sides. Use a fork to press down the edges and brush with egg wash. Cut an X in the centre of the belly area. Place in the fridge for 20-30 minutes. Preheat oven to 190C/380F and bake for 20 minutes or until golden. Cool.
Step 3 - While it is baking make the button eyes. Roll out the yellow or black gum paste on a non stick chopping board and use cutters-I actually used a large bubble tea straw and a regular straw. I used a toothpick to prick 4 dots in the centre. Allow to dry. Then shape red hearts using a very small cutter and dry.
Step 4 - Mix the royal icing with the colouring and place in a small piping bag and snip a very small hole in the end. Draw X's on the hands and feet and then use a royal icing blob to affix the eyes and heart (one eye could also be a cross). Pipe stitches around the heart and allow to set completely. Break toothpicks in half and insert into the dolls.