Petite Paradise Pies

Campbell's Petite Paradise Pies Recipe

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.

At a glance

Prep

25 min.

Total

1 hr. 20 min.

Serves

6

Thaw: 40 min.

Bake: 15 min.

Made With

  • Pepperidge Farm® Puff Pastry Shells

    Pepperidge Farm® Puff Pastry Shells

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What You'll Need

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

How to Make It

  • 1

    Heat the oven to 400°F.

  • 2

    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.

  • 3

    Bake for 15 minutes or until the pastries are golden brown. Stir the lemon curd, fruit bits and ginger in a small bowl.

  • 4

    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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Recipe Nutritional Information

Made With

Calories

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Total Fat

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Saturated Fat

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Cholesterol

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Sodium

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Total Carbohydrate

Total Carbohydrate

Dietary Fiber

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Protein

Protein

Vitamin A

Vitamin A

Vitamin C

Vitamin C

Calcium

Calcium

Iron

Iron

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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RID#51155

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