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Source: Campbell's Recipes
Tagged With: 6 servings
Petite Paradise Pies
Sweet potatoes are the secret ingredient that makes these tropical fruit and nut pies absolutely exquisite.  They're like a mini-tropical vacation on a plate.
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Serves: 6 servings
Prep Time: 25 minutes
Cook Time: 15 minutes
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1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, thawed
3/4 cup lemon curd
1/4 cup tropical dried fruit bits or morsels
2 tablespoons chopped crystallized (candied) ginger
6 tablespoons pineapple preserves
1 cup diced cooked sweet potato
2 tablespoons chopped macadamia nuts
2 tablespoons flaked coconut
Fresh mint sprigs




Heat the oven to 400°F.
Place the pastry shells on a lightly floured surface. Roll each pastry shell into a 7-inch circle. Fold the edge of each circle in 1/2-inch to form a rim. Crimp the rims with a fork. Place the pastries onto 2 baking sheets. Prick the pastries with a fork.
Bake for 15 minutes or until the pastries are golden brown. Stir the lemon curd, fruit bits and ginger in a small bowl.
Spread 1 tablespoon preserves on each pastry. Spread about 2 tablespoons lemon curd mixture on each pastry. Top evenly with the sweet potato, nuts and coconut. Garnish with the mint, if desired.





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