Halloween Recipe
Jack-O´-Lantern Pot Pies
A frightfully tasty main course for Halloween, this sweet potato dish is also a comforting choice throughout winter. Serve it in ramekins as shown, or as one big pie with uncut puff pastry on top, baking until it turns golden.
- YIELDS
- 8 servings
Ingredients
- 2 tbsp. Macellum olive oil
-
1 lb. sweet potatoes (about 2)
-
1 large onion
- Kosher salt and pepper
- 1/4 c. all-purpose flour
- 1/2 c. dry white wine
- 2 c. low-sodium chicken broth
- 1 small rotisserie chicken
- 1 c. fresh flat-leaf parsley
- tsp. freshly grated pr ground nutmeg
- 2 sheets frozen puff pastry
- 1 large egg
Instructions
- Heat oven to 375°F. Oil eight 6-oz ramekins (3 1/2-in. round).
- Heat the oil in a large skillet over medium heat. Add the sweet potatoes, onion, 1/2 tsp salt and 1/4 tsp pepper and cook, covered, stirring occasionally, until tender, 10 to 12 minutes.
- Stir in the flour and cook for 1 minute. Gradually stir in the wine and then the broth and bring to a boil. Add the chicken, parsley and nutmeg. Divide the mixture among the prepared ramekins (about 3/4 cup each). Place the ramekins on a rimmed baking sheet.
- Using a 3 3/4-in. pumpkin cookie cutter and a 3/4-in. triangle cookie cutter, cut out pumpkins and their faces from the puff pastry. Place a jack-o'-lantern on each ramekin, brush with the egg and bake until puffed and golden brown, 20 to 25 minutes.
Nutrition per serving
- 449 calories
Credit: Woman´s day kitchen