Prep 10 mins
Cook 30 mins
This is a fun, delicious, seasonally-perfect take on the traditional pot pies. Enjoy; it's a favorite here! The Washington Post 2004
- 3 tablespoons extra virgin olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, chopped
- 2 1⁄2-3 cups sweet potatoes, peeled and diced into 1/4-inch pieces
- 1⁄2 teaspoon salt (plus more to taste)
- 1 tablespoon adobo sauce, from a can of chipotle chile (or more to taste)
- 1 cup corn kernel
- 2 cups cold milk
- 2 tablespoons cornstarch
- 1 (1 lb) box puff pastry
- 1 egg white
- Preheat oven to 400 degrees.
- In a large pot over medium-high heat, add the oil, onion, garlic, sweet potato and salt.
- Saute, stirring occasionally, for about 10 minutes, or until the potatoes are tender.
- Stir in the adobo sauce and corn.
- In a small bowl, combine the milk and cornstarch, then pour the mixture into the sweet potato pot.
- Leave the heat at medium-high for a few minutes to bring to a boil, stirring constantly, and cook until the filling starts to thicken, about 2 minutes.
- Remove from heat and season with more salt to taste.
- Pour the filling into small ovenproof bowls, each three quarters full.
- Cut a piece of puff pastry dough to fit over each bowl, with some overlap.
- Place the dough on the bowls and fold over the edge of the dish.
- Brush the dough lightly with egg white (this creates a golden crust).
- Using a fork, poke a few holes in the top of each pie to allow steam to escape, and bake until the crusts are tall and deeply golden, about 15 minutes.
- Tip: Bake the potpies on a baking sheet lined with foil in case some of the filling bubbles over.