Consider Halloween your invitation to get creative with your cooking, experiment with bold flavours and master new presentation techniques. Today, we’re taking the classic, comforting Latin American empanada and giving it a delightfully eerie makeover: a Halloween skull chicken empanada, paired with crispy, fragrant Mexican spiced sweet potato wedges that serves 4.

Whether you’re hosting an adult Halloween-themed dinner party or whipping up a fun culinary project with your kids, this recipe dishes up pure comfort food fit for devouring during a fright-flick marathon. And if this feast leaves you craving even more vibrant Latin flavours, be sure to book your spot in our Mexican Fiesta Cooking Class for your next night out!  

Halloween Skull Chicken Empanada

Ingredients

Chicken filling

• 665 g chicken thighs
• ½ large red onion
  
• 1 medium red capsicum
  
• 400 g crushed tomatoes
  
• 200 g green olives
  
• ½ tbsp olive oil
  
• 1 tsp onion powder
  
• 1 tsp garlic powder
  
• 1 tsp salt
  
• ½ tbsp sweet paprika
  
• ½ tbsp smoked paprika
  
• ½ tbsp sugar 

For the skull

• 2–3 sheets of pastry
  
• 1 egg, whisked
  
• 1 tbsp nigella seeds or black sesame seeds
  
• Water, for sealing
  
• Optional tomato chutney or relish, to serve

Method 

1. Make the chicken filling: Finely chop the red onion. Heat the olive oil in a large pan and sauté the onion until softened.
   
2. Add the onion powder, garlic powder, salt, sweet paprika and smoked paprika. Cook briefly to bloom the spices.
   
3. Chop the red capsicum and add it to the pan.
   
4. Add the crushed tomatoes and then the sugar. Stir to combine.
   
5. Chop the green olives and add them to the mixture.
   
6. Cook until the tomato mixture has reduced and thickened.
   
7. Add the chicken thighs and cook until completely cooked through.
   
8. Remove the chicken, shred or finely chop it, then return it to the pan.
   
9. Continue cooking until the filling is thick and fairly dry. Allow to cool completely before assembling the skull. 

Assemble the Skull 

1. Preheat the oven to 200°C.
   
2. Use a dinner plate to cut the pastry into the shape of the head. Don’t complete the full circle — bring each side down to create a jaw shape.
   
3. Make two shapes as close as possible in size. If one is slightly larger, use the larger piece as the top layer to give you more room for the filling.
   
4. Cut out two circular eye holes from both pieces of pastry. The end of a piping tip is perfect for this, or you can use a knife.
   
5. Run a little water around the edge of each eye hole on both pieces of pastry.
   
6. Place the bottom pastry layer down and run water around the entire outer edge, leaving a clear margin for sealing.
   
7. Spoon the cooled chicken filling onto the bottom layer, keeping it inside the wet margin.
   
8. Place the top piece of pastry over the filling.
   
9. Carefully fold and press the pastry around the eyes and then all around the outer edge, making sure it is tightly sealed.
   
10. Use a fork to crimp and seal the entire edge.
    
11. Whisk the egg and brush it all over the top of the pastry.
    
12. Place the nigella seeds or black sesame seeds around the eye holes to create the eyes. Cut a small upside down heart shape for the nose and cut a line with small lines across to create the mouth.
    
13. Reduce the oven to 180°C and bake for approximately 25 minutes, or until the pastry is golden brown and puffed.

Trick out your culinary skills.

Treat yourself to a cooking class!

Mexican Spiced Sweet Potato Wedges

Ingredients

• 2 medium sweet potatoes
  
• Olive oil, for drizzling
  
• 1 tsp sweet paprika
  
• 1 tsp cumin
  
• 1 tsp fennel seeds
  
• 2 tsp salt
  
• 1 tsp garlic powder
  
• 1 tsp smoked paprika
  
• Spring onions, sliced, to garnish
  
• Optional tomato relish or tomato chutney, to serve 

Method 

1. Preheat the oven to 200°C.
2. Cut the sweet potatoes into wedges.
   
3. Combine the sweet paprika, cumin, fennel seeds, salt, garlic powder and smoked paprika in a small bowl.
   
4. Drizzle the sweet potato wedges with olive oil and sprinkle over the spice mixture. Rub the spices into the wedges so they are evenly coated.
   
5. Arrange the wedges on a baking tray and bake at 200°C for 20 minutes.
   
6. After 20 minutes, remove the wedges from the oven and turn them over.
   
7. Reduce the oven temperature to 180°C and return the wedges to the oven, along with the skull empanada.
   
8. Continue cooking for approximately 25 minutes, until the wedges are tender and golden and the pastry is golden brown and puffed.
   
9. Slice the spring onions and sprinkle over the wedges before serving.
   
10. Serve with tomato relish or tomato chutney on the side.
    

Loved these recipes? Expand your cooking repertoire with Vanilla Zulu! Check out our hands-on cooking masterclasses to learn from our chefs.

FAQs

What pastry works best for giant Halloween skull empanadas? 

Puff pastry gives you a wonderfully light, flaky texture with dramatic, puffy edges, while shortcrust pastry offers a sturdier, traditional empanada crispness that holds intricate skull shapes slightly sharper. Both work brilliantly! If you're using frozen pastry, just ensure it’s fully thawed but still chilled before cutting out your skull shape. Master scratch-made doughs and pastries in our Complete Patisserie Skills Course.

How do I prevent my sweet potato wedges from getting soggy? 

The secret to crispy sweet potato wedges is giving them enough breathing room on the baking sheet! Overcrowding creates steam, which softens the edges. Spread your wedges out in a single layer with space between each piece, and flip them halfway through cooking to ensure an even, golden crunch on all sides. 

Can I prepare this meal for a larger crowd or party menu? 

While you can easily double this recipe at home, why not let us host your crew instead? Gathering your favourite people for a hands-on cooking class at Vanilla Zulu is the best stress-free way to celebrate Halloween, a birthday or a team night out. You’ll laugh, sip and cook a spectacular feast together without worrying about the prep or the dishes!