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nor's bacon apple onion cheddar potato puffs

Adashofloverecipepage avatar
Recipe by
Nor Mac
@Adashofloverecipepage
Northern, MA

I still had a sheet of puff pastry left in my freezer. I also had 3 pounds of bacon in there too. I wanted to come up with something unique and different for an appetizer and side. I thought about sweet and savory and this is what I came up with. These are really delicious! These make a great Fall appetizer. They also a great side dish with Pork. They are a little sweet. A little savory and we loved them. Enjoy all!

yield 36 serving(s)
prep time 30 Min
cook time 40 Min
method Bake

Ingredients For nor's bacon apple onion cheddar potato puffs

  • 4
    russet potatoes medium size
  • 3 Tbsp
    butter
  • 1/2 lb
    bacon crisped
  • 1 c
    diced sweet onion caramelized
  • 1 c
    plus shredded mild cheddar cheese
  • 1
    diced apple medium size
  • 1/2 tsp
    garlic salt
  • 1/2 tsp
    ground black pepper
  • 1/2 tsp
    dried thyme
  • 1-2 Tbsp
    milk
  • 1
    egg white beaten
  • 1
    frozen puff pastry sheet

How To Make nor's bacon apple onion cheddar potato puffs

  • 1
    Parchment line a baking sheet. Cook bacon in 450° oven until crisp. flip bacon half way through cooking. You can fry it on top of the stove. I find it better to Crisp it in the oven. Drain on paper towels. Set aside.
  • 2
    While bacon is cooking. Dice onion and carmelize in fry pan with 1 TB butter. Set aside.
  • 3
    Qiarter potatoes. Boil potatoes in water until they pierce easily with a fork.
  • 4
    While potatoes are cooking. place diced apple in a sauce pan. cover with enough water to cover apples. Cook on medium high heat until apples are tender and drain. Set aside.
  • 5
    Grease wells of mini muffin pan. Set aside. Flour surface and rollout puff pastry. Sprinkle with flour as needed. Roll into a 12"x 12" square. Mark square with a knife every 2 inches to make 36 squares out of sheet. Cut dough with knife into 36 pieces. Place a 2 inch piece into each well of mini muffin tin. Typically a mini muffin pan holds 36 Wells.
  • 6
    When potatoes are done being cooked drain potatoes. Mash the potatoes. Add in 3 tablespoons of butter and mix well with large spoon. Add in the cooked apple and carmelized onion. Add in Crumple up all but three pieces of bacon. Stir into the potatoes. Save the rest of bacon gor topping.
  • 7
    Mix in Garlic salt, pepper and thyme. Mix in the cheese. Add in 1 to 2 tablespoons of milk to make it a smooth consistency. Just like you would for whipped potatoes. Taste and salt-and-pepper accordingly To your taste. Add in a pinch of dry parsley if desired.
  • 8
    Beat egg white in a bowl until frothy and soft peaks are just beginning to form. Fold this egg mixture into the potato mixture.
  • 9
    Spoon or pipe mixture on top of the dough in each well. Approximately about a tablespoon each. You just want it to be almost level with top of well. Sprinkle each cup with a tiny bit of shredded cheese and crumple up the rest of the bacon. sprinkle on top of potato.
  • 10
    Place pan in a 350° oven and bake for 45 minutes. Cool for 10 minutes. Serve this appetizer warm.
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