HAM AND CHEESE PUFFS
Cute little bites that require only 5 ingredients and are absolutely irresistible! Watch the 60 second VIDEO to see how easy these are to make!
Provided by Nagi | RecipeTin Eats
Categories Appetizer Party Food
Time 30m
Number Of Ingredients 6
Steps:
- Preheat oven to 180C/350F. Spray 2 baking trays with oil.
- Let the puff pastry defrost then cut into 9 x 8cm/3.5" squares.
- Spread about 1/2 tsp of mustard diagonally across ta square.
- Top with ham and sprinkle with cheese.
- Dab one corner with egg yolk using a brush. Fold the opposite corner over the filling first, then fold the corner with the egg yolk over it and press down to bond.
- Place on baking tray. Repeat with remaining square.
- Brush the top with egg. Bake for 15 minutes or until deep golden brown and puffed.
- Serve warm!
HAM & CHEESE PUFF PASTRY TARTLETS
Provided by Michelle Minnaar
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 220°C (fan 200°C/425°F/gas 7).
- Place the vol-au-vents on a baking tray.
- Brush the outer rims with the egg.
- In equal quantities place the ham and cheese cubes in little towers on all the cases.
- Place the tray in the oven and bake for 13-15 minutes or until the cheese has melted and the pastry is golden brown.
- Serve immediately.
Nutrition Facts : ServingSize 1 serving, Calories 1853 calories, Sodium 2054 mg, Fat 132.4 g, SaturatedFat 4.5 g, Carbohydrate 57.2 g, Fiber 3.3 g, Protein 109.2 g, Cholesterol 243 mg
HAM AND CHEESE PUFF TART
Envelop the makings of a ham and cheese sandwich in puff pastry to create a pretty tart elegant enough for a dinner party, but practical for lunch too.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 35m
Number Of Ingredients 9
Steps:
- On a floured work surface, roll each sheet puff pastry to a 10-by-13-inch rectangle. Transfer to 2 parchment-lined baking sheets and refrigerate. In a small saucepan, melt butter over medium. Add flour; cook, stirring, until golden, 1 minute. Whisking constantly, add milk and simmer. Stir until thickened, 5 minutes. Season with salt, pepper, and pinch of nutmeg. Pour sauce into a bowl and let cool 30 minutes.
- Preheat oven to 400 degrees, with rack in lower third. Arrange ham evenly on 1 pastry sheet, leaving a 3/4-inch border; top with cheese and sauce. Brush pastry border with egg; top with second pastry sheet. Fold bottom edges over top and press to seal. Brush top with egg and cut vents in tart. Bake until browned and puffed, 30 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 239 g, Fat 15 g, Protein 8 g
HAM AND CHEESE PUFFS
These tasty little bites go over well with kids. They're also delicious with soups or as party appetizers. -Mrs. Marvin Buffington, Burlington, Iowa
Provided by Taste of Home
Categories Appetizers Breakfast Brunch Dinner
Time 30m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 375°. Combine the first six ingredients. Divide crescent dough into 24 portions. Press into greased mini muffin cups., Spoon 1 tablespoon ham mixture into each cup. Bake until golden brown, 13-15 minutes.
Nutrition Facts : Calories 110 calories, Fat 6g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 263mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 0 fiber), Protein 4g protein.
HAM AND CHEESE IN PUFF PASTRY
Steps:
- Preheat the oven to 450 degrees F. Place a piece of parchment paper on a sheet pan.
- Lay 1 sheet of puff pastry on a floured board and carefully roll it out to 10 by 12 inches. Place it on a sheet pan and brush the center with the mustard, leaving a 1-inch border around the edge. Place a layer first of ham and then cheese, also leaving a 1-inch border. Brush the border with the egg wash.
- Place the second sheet of puff pastry on the floured board and roll it out to 10 by 12inches. Place the second sheet on top of the filled pastry, lining up the edges. Cut the edges straight with a small, sharp knife and press together lightly. Brush the top with egg wash and cut a few slits in the top to allow steam to escape.
- Bake for 20 to 25 minutes, until puffed and golden brown. Allow to cool for a few minutes and serve hot or warm.
RED PEPPER, HAM & CHEESE TART
A sheet of ready-rolled puff pastry makes this tart easy as pie
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 8
Steps:
- Heat oven to 220C/200C fan/gas 7. Unroll the pastry onto a baking sheet and score a border 1cm from the edge. Prick inside the border with a fork and spread with the sundried tomato paste. Bake for 12-15 mins.
- Squash down the puffed-up pastry inside the scored rim, then top with the ham, cheese, peppers and olives. Sprinkle with oregano and bake for 10-12 mins more until the base is nice and crisp. Scatter with rocket leaves and serve.
Nutrition Facts : Calories 377 calories, Fat 29 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 14 grams protein, Sodium 1.8 milligram of sodium
NO-FUSS HAM & CRèME FRAîCHE TART
Puff pastry works well in savoury dishes as well as sweet. This light tart makes a simple and tasty summer snack
Provided by John Torode
Categories Dinner, Main course
Time 30m
Number Of Ingredients 5
Steps:
- Heat the oven to 220C/fan 200C/gas 7. Put pastry on a baking sheet and score a line about 3cm inside to create a border. With a fork, prick inside the border only. Brush all over with the beaten egg.
- Bake the pastry for 12 mins until well risen. Spread the creme fraiche within the pastry border, season with pepper and return to the oven for a further 8-10 mins.
- Take from the oven when well coloured, drape the sliced ham over, then sprinkle with the parsley. Serve with a roast vegetable or tomato and red onion salad.
Nutrition Facts : Calories 491 calories, Fat 34 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 31 grams carbohydrates, Protein 15 grams protein, Sodium 2 milligram of sodium
LITTLE HAM AND CHEESE TARTS
Make and share this Little Ham and Cheese Tarts recipe from Food.com.
Provided by Sonya01
Categories Lunch/Snacks
Time 30m
Yield 12 tartlets
Number Of Ingredients 7
Steps:
- Preheat oven to 200ºC. Lightly grease a 12 x 1/3-cup capacity muffin pan.
- Heat oil in a small non-stick frying pan over medium heat. Add onion. Cook for 3 minutes, or until soft. Set aside to cool.
- Cut 4 x 10cm (diameter) circles from each sheet of pastry. Use to line muffin holes. Combine onion, ham and cheese. Divide between pastry shells.
- Combine eggs and milk in a jug. Whisk with a fork. Pour over ham mixture.
- Bake for 20 minutes, or until puffed and golden. Stand in pan for 5 minutes before transferring to a wire rack to cool.
Nutrition Facts : Calories 440.1, Fat 30.3, SaturatedFat 9.2, Cholesterol 86, Sodium 446.4, Carbohydrate 30.3, Fiber 1, Sugar 0.8, Protein 11.8
HAM AND CHEESE PUFFS
My family used to make these for special occasions, or random visitors! Basically a gougere! They can be baked and frozen then just brought out and thrown in a toaster oven when needed! Sometimes I like a stronger mustard taste so I double the dry mustard. I'm guessing at the amount of servings as I don't think I've ever made a single batch of this recipe - haha.
Provided by Cadillacgirl
Categories Ham
Time 30m
Yield 30 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- Combine water, butter, and salt in a saucepan and bring to a boil.
- Add the flour all at once, stirring vigorously, until the batter leaves the sides of the pan and a ball of paste forms.
- Remove from heat and allow to cool for about a minute.
- Add eggs, one at a time, beating vigorously after each one until the dough is smooth.
- Stir in cheese, ham, and dry mustard.
- Place heaping teaspoonfuls on a lightly greased baking sheet.
- Bake for 15 to 20 minutes until firm and golden.
- IF FREEZING: Allow to cool completely and store in an airtight container between layers of wax paper.
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HAM-AND-CHEESE PUFF PASTRY TART RECIPE - MIMI THORISSON
From foodandwine.com
- In a medium saucepan, melt the butter. Add the shallot and cook over moderate heat until softened and lightly browned, 3 to 5 minutes. Stir in the flour and cook until bubbling, about 1 minute. Gradually whisk in the milk and bring to a boil, whisking. Cook over moderate heat, whisking frequently, until the sauce is thickened and no floury taste remains, 5 to 7 minutes. Stir in the mustard and nutmeg. Season the béchamel with salt and pepper. Let cool.
- Line a large rimmed baking sheet with parchment paper. On a lightly floured work surface, roll out each piece of puff pastry to a 10-by-6-inch rectangle. Slide 1 pastry rectangle onto the prepared baking sheet. Spread one-third of the cooled béchamel on the first pastry, leaving a 1-inch border all around. Sprinkle half of the cheese on top and cover with half of the ham. Repeat the layering with another third of the béchamel and the remaining cheese and ham. End with a final layer of béchamel. Cover the tart with the remaining pastry and press all around the edge to seal. Crimp the edge decoratively. Using a paring knife, cut four 1-inch slits in the top of the tart, then brush all over with the egg wash. Refrigerate until chilled, about 20 minutes.
- Preheat the oven to 450°. Bake the tart for 20 to 25 minutes, until puffed and golden brown. Let cool for 10 minutes before serving.
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