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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This recipe is wonderful for a special brunch with family or friends. With lots of cheese and chunks of ham, the filling is delicious and satisfying. I serve the puffs with fresh fruit and a sweet bread. Ingredients:
6 frozen puff pastry shells |
1/2 pound sliced fresh mushrooms |
6 tablespoons butter, divided |
3 tablespoons king arthur unbleached all-purpose flour |
1/4 teaspoon ground mustard |
1/4 teaspoon minced fresh tarragon |
2 cups milk |
2-1/2 cups (10 ounces) shredded cheddar cheese |
1/8 teaspoon coarsely ground pepper |
3 cups cubed fully cooked ham |
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained, patted dry and quartered |
Directions:
1. Bake pastry shells according to package directions. Meanwhile, in a large skillet, saute mushrooms in 2 tablespoons butter for 3-4 minutes or until tender. Add the remaining butter; cook for 2-3 minutes over medium heat until melted.
2. Stir in the flour, mustard and tarragon until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Reduce heat to medium. Add cheese and pepper; cook and stir for 3-4 minutes or until cheese is melted. Remove from the heat; stir in ham and artichokes. Remove tops from pastry shells; fill with ham mixture. Replace tops. Yield: 6 servings.
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