Preheat the Oven: Preheat your oven to 180°C (356°F).

Prepare the Puff Pastry Baskets: Roll out the puff pastry on a lightly floured surface.

Cut the pastry into squares large enough to fit into a muffin tin, creating a basket shape.

Press the squares into the muffin tin to form basket shapes.

Brush the insides of the pastry squares with melted butter.

Prepare the Filling: In a mixing bowl, combine the diced boiled potatoes, red beans, corn, and sour cream.

Season with salt, black pepper, and sweet paprika.

Add a splash of olive oil and mix until well combined.

Assemble the Baskets: Spoon the filling into the prepared puff pastry baskets.

Top each basket with a piece of pressed cheese and a cherry tomato.

Bake the Baskets: Place the filled baskets in the preheated oven and bake for 25 minutes, or until the pastry is golden brown and the cheese is melted.

Prepare the Sauce: In a saucepan, heat butter and oil over medium heat.

Add the finely chopped onion and minced garlic, and sauté until translucent.

Pour in the white wine and let it reduce by half.

Add the whipping cream, salt, and black pepper. Simmer until the sauce thickens.

Stir in the chopped parsley.

Serve: Serve the puff pastry baskets warm, drizzled with the creamy white wine sauce.