This Thanksgiving, It’s You Who Can Digest the Sarlacc

Make this savory snack fit for a Hutt.

Here’s a dish worthy of serving up to his high exaltedness, the great Jabba the Hutt. The Great Pit of Carkoon in the Dune Sea may be the nesting place of the voracious Sarlacc, but this one is filled with meat, spices, and surrounded by buttery puff pastry. A much better meal to be slowly digested over a thousand years.

A Sarlacc.

Savory Sarlacc Pit

You’ll need:

  • 2 packages (4 pieces, total) puff pastry
  • 2 baby potatoes, boiled
  • 1 egg plus 2 teaspoons water, for egg wash
  • 3 tablespoons Parmesan cheese, divided
  • Slivered almonds

Filling ingredients:

  • 1 lb ground beef
  • 2 cloves garlic, minced
  • 1 teaspoon Worcestershire Sauce
  • 1 teaspoon paprika
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Step 1: Defrost the puff pastry according to package directions.

Step 2: In a skillet over medium high heat, cook the meat and garlic, seasoning with Worcestershire Sauce, paprika, cumin, salt, and pepper. When cooked through, remove from heat and let cool slightly.

Step 3: Preheat the oven to 400 degrees. Prep a round baking dish with melted butter.

Step 4: Slice one of the potatoes into rounds and lay in the center of the prepped baking dish.

Step 5: Unfold the puff pastry — there are two per box — roll out and cut into three strips for a total of 12.

A ground beef mixture on rolled-out dough.

Step 6: Spoon the filling into the center of the strip and pinch to close. Repeat the process with ten strips, reserving two of them for later.

Dough wrapped around slices of potato.

Dough wrapped around slices of potato.

Step 7: Place the filled pastries seam side down around the prepped dish, pinching the ends together — ending with a double stacked outside edge.

A pastry brush applies butter to dough wrapped around slices of potato.

Step 8: Brush the pastry and potato center with egg wash, then sprinkle 2 tablespoons of Parmesan on only the outside edges.

A split potato and almond slivers protrude from baked dough to give the appearance of a sarlacc's mouth and teeth.

Step 9: Slice the second potato in half and place in the center to form the Sarlacc’s beak.

Step 10: Add the slivered almonds to the Sarlacc to create teeth details.

Step 11: Bake for 20-25 minutes. Set aside.

Strips of pastry dough shaped to look like a sarlacc's tentacles on a baking sheet.

Step 12: With the reserved two strips of puff pastry, cut out tentacle shapes and place on a baking sheet lined with a baking mat or parchment. Brush with egg wash and sprinkle with salt and Parmesan cheese. Bake for 10 minutes until golden brown.

A completed Savory Sarlacc Pit dish with a Boba Fett action figure standing behind it.

Step 13: Insert the pastry tentacles and serve.

Jenn Fujikawa is a lifestyle and food writer. Follow her on Twitter at @justjenn and check her Instagram @justjennrecipes and blog www.justjennrecipes.com for even more Star Wars food photos.

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