INGREDIENTS
2 tbsp. olive oil
1 lb. sweet potatoes (about 2)
1 large onion
Kosher salt and pepper
1/4 c. all-purpose flour
1/2 c. dry white wine
2 c. low-sodium chicken broth
1 small rotisserie chicken
1 c. fresh flat-leaf parsley
tsp. freshly grated or ground nutmeg
2 sheets frozen puff pastry
1 large egg
DIRECTIONS
Heat oven to 375°F. Oil eight 6-oz ramekins (3 1/2-in. round).
Heat the oil in a large skillet over medium heat. Add the sweet potatoes, onion, 1/2 tsp salt and 1/4 tsp pepper and cook, covered, stirring occasionally, until tender, 10 to 12 minutes.
Stir in the flour and cook for 1 minute. Gradually stir in the wine and then the broth and bring to a boil. Add the chicken, parsley and nutmeg. Divide the mixture among the prepared ramekins (about 3/4 cup each). Place the ramekins on a rimmed baking sheet.
Using a 3 3/4-in. pumpkin cookie cutter and a 3/4-in. triangle cookie cutter, cut out pumpkins and their faces from the puff pastry. Place a jack-o’-lantern on each ramekin, brush with the egg and bake until puffed and golden brown, 20 to 25 minutes.
Made in India