Description
Cozy, savory mini pot pies filled with creamy sweet potatoes, nutty Gruyère cheese, and fresh thyme, all baked in a flaky puff pastry crust.
Ingredients
Scale
For the Crust:
- 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
- 1 sheet frozen puff pastry, thawed
- 1 cup shredded Gruyère cheese
- 1/2 cup heavy cream
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 tablespoon fresh thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg, beaten (for egg wash)
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Lightly grease 4 ramekins or a muffin tin.
- In a skillet, melt butter over medium heat. Add onion and garlic, sauté until softened, about 3 minutes. Add sweet potatoes and cook for 5 minutes, stirring occasionally.
- Pour in heavy cream, thyme, salt, and pepper. Simmer until sweet potatoes are tender and sauce thickens, about 8-10 minutes. Stir in Gruyère cheese until melted, then remove from heat.
- Roll out puff pastry and cut into 4 circles slightly larger than your ramekins or muffin cups. Spoon filling into each ramekin, top with a pastry circle, and crimp edges. Brush with beaten egg.
- Bake for 18-20 minutes, until pastry is golden and puffed. Let cool for 5 minutes before serving.
Notes
You can customize the seasonings to taste.