Puff Pastry Shells with Sweet Potato & Apple Puree, Blue Cheese and Bacon

Posted on | December 21, 2008 | 2 Comments

Filmed this just last night.

As you’ll see, I need a lot of practice in front of the camera.

Recipe and cooking instructions for the sweet potato and apple puree coming soon.

This is a slight modification of a recipe I’d posted previously using sourdough instead of piping the filling into pastry shells.

What I like about this version is that it is a “one-hand” appetizer — always good when you’re serving cocktails at a party. Also, it’s easier to mass produce than the sourdough version.

Forgot two important issues, here:

1. The sweet potato and apple puree. I baked the sweet potatoes, removed the skin and added uncooked, cored and peeled apples. I blended these in the food processor on pulse three or four times.

2. The pastry shells: I pre-baked them for about 10-12 minutes at 350 prior to removing them and filling them with the puree.

Category: Appetizers, Comfort Food
Tags: > > > >

Comments

2 Responses to “Puff Pastry Shells with Sweet Potato & Apple Puree, Blue Cheese and Bacon”

  1. Abigail
    December 23rd, 2008 @ 11:06 pm

    Oh, man, these sound SO yummy! Bakeries here in our area of Japan (near Kobe) do a lot of pastries with sweet potato and apple together, and I love it.

    Thanks for the foodbuzz add!

    From Recipe Play: Cool, do you have any fun Japanese recipes using this two ingredients!??

    Will

  2. Jessica
    December 27th, 2008 @ 4:35 am

    This looks great Will, thanks for putting together the presentation. It looks like something a chef at any level could put together and as a veg, I could probably substitute the bacon for veggie bacon.

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