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.

8 servings


  • 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


  1. Heat oven to 375°F. Oil eight 6-oz ramekins (3 1/2-in. round).
  2. 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.
  3. 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.
  4. 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

Leave a comment

Please note, comments must be approved before they are published