These bite-sized puff pastries are filled with creamy mashed potatoes and are a delicious savory appetizer that is easy to make. Use your favorite mashed potato recipe or use the recipe I've linked in the notes.
Defrost puff pastry sheets until they are soft enough to work with.
Preheat oven to 400°F. Line 2 baking sheets with Silpat baking mats or parchment paper.
Remove parchment paper from the puff pastry sheets. Using a sharp knife, slice the sheets along the folds, forming 3 long strips per sheet. Divide and slice each of these strips evenly into thirds, producing three squares for each strip.
Take each square and cut it diagonally in half to form triangles (see photos in post). For every pair of triangles, take about 1/2- 1 tbsp mashed potato and put into the center of one triangle. Place another triangle on top and slightly stretch out the sides and pinch all the sides closed. Repeat with remaining puff pastry.
Use a fork to further seal the edges and make small indent pattern around the edges of each pastry. Brush entire surface of each pastry with egg wash.
Place into the oven to bake. Bake for about 15 minutes or until pastries puff up and turn a golden brown. Let pastries cool a few minutes before serving.
Notes
I used one cup of mashed potatoes that I made using my Instant Pot Mashed Potatoes recipe, but feel free to substitute your own recipe.
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.