Potato Bake Puff Pastry Cups

Ingredients

• 2 Puff pastry sheets (Thawed; each sheet is cut into 9 squares. Use pastry suitable for two 12-hole muffin tins.)
• 6 Potatoes (Diced and pre-boiled until just tender; approximately 6 medium potatoes.)
• 20 g Garlic (Minced.)
• 200 g Bacon bits (Cooked.)
• 1 cup Cream (Approximately 240 ml. Stir into the filling mixture.)
• 40 g French onion soup mix (Dry mix.)
• 1 cup Grated cheese (Tasty cheese or mozzarella; mix some into the filling and reserve some to sprinkle over the tops.)
• Salt (To taste.)
• Black pepper (To taste.)
• Oil or cooking spray (For greasing the muffin tins.)

Steps

1. 1

   Preheat the oven to 200°C (400°F). 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) 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.

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.

Notes

The original post does not specify a baking duration; approximately 20–25 minutes is a practical estimate. Keep the potato pieces small and drain them well so the pastry remains crisp. Serve warm; leftovers can be refrigerated and reheated in a hot oven or air fryer to restore crispness.

Nutrition per serving

• appetizer
• party food
• holiday
• savory pastry
• baked
• individual portions
• potato
• bacon