Mini Yam & Pomegranate Puff Pastry Bites
 
Prep time
Cook time
Total time
 
Little puff pastry bites stuffed with yam, rosemary, honey, and pomegranate. These are great at parties!
Author:
Recipe type: Appetizer
Serves: a 24-cup mini muffin tray
Ingredients
  • 3 cups yam, peeled and cut into ½-inch pieces
  • Olive oil
  • Salt and pepper
  • Paprika
  • 3 Tbsp honey
  • ¼ cup fresh rosemary, chopped
  • ½ cup pomegranate arils, plus more for topping
  • 397g puff pastry (Tenderflake, 2 pack), thawed
  • 1 egg, lightly beaten
Instructions
  1. Preheat the oven to 425°F. Line a baking tray with aluminum foil and lightly grease. Lay the yam pieces on the baking tray and drizzle with a few glugs of olive oil. Sprinkle on some salt, pepper, and paprika, to taste, and toss with your hands to evenly coat. Bake for 20-30 minutes until yam is tender when pierced with a fork. Remove from the oven to cool slightly.
  2. Decrease oven temperature to 350°F. Lightly grease a 24-cup mini muffin tray; set aside.
  3. Roll out the puff pastry on a lightly floured surface; take one square off the puff pastry and roll out into a 6x8" rectangle. Slice that rectangle into three long strips, then slice those strips into 4 pieces. You should have twelve 2-inch squares. Place each square in the muffin cups, pressing down the sides to form little cups. Repeat for the second square of puff pastry, filling the muffin tin completely.
  4. In a large bowl, toss together the roasted yam, honey, rosemary, and pomegranate arils. Add more seasoning, to taste, if desired. Divide the mixture into each muffin cup, then fold over the tops to house the filling. Lightly baste the tops with an egg.
  5. Bake for about 20 minutes until puff pastry has browned. Remove from oven and sprinkle with more pomegranate arils, if desired.
Recipe by Port and Fin at https://portandfin.com/yam-pomegranate-puff-pastry-bites/