Potato Bake Puff Pastry Cups

Steps

1. 1

   Preheat the oven to 200°C (400 °F) (400°F (200 °C)). Grease two 12-hole muffin tins thoroughly so the pastry cups release easily.

2. 2

   If the potatoes have not already been prepared, dice them into small, even pieces and boil until just tender but not falling apart. Drain well and allow excess steam to escape.

3. 3

   Cut each thawed puff pastry sheet into 9 equal squares, making 18 squares in total.

4. 4

   Press one pastry square into each muffin-tin cavity, easing the pastry into the corners and leaving the edges slightly above the rim.

5. 5

   Place the cream, minced garlic, grated cheese, dry French onion soup mix, salt, and pepper in a large bowl. Stir until evenly combined.

6. 6

   Add the diced, pre-boiled potatoes and cooked bacon bits to the bowl. Gently fold until the potatoes and bacon are thoroughly coated without breaking up the potatoes.

7. 7

   Spoon the filling evenly into the pastry cups. Press down lightly to compact the potatoes, but do not overfill beyond the pastry edges.

8. 8

   Sprinkle the reserved grated cheese over the tops of the filled cups.

9. 9

   Bake at 200°C (400 °F) (400°F (200 °C)) for approximately 20–25 minutes, or until the puff pastry is deeply golden, the filling is bubbling, and the cheese is lightly browned. Because the source omits the baking time, begin checking at 20 minutes.

   Start 25-minute timer
10. 10

    Remove the tins from the oven and let the pastry cups cool for 5 minutes so the filling can firm up. Carefully lift them out and serve warm.

    Start 5-minute timer