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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 2 |
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âIâve had this yummy, change-of-pace recipe for leftover ham so long, I canât remember where it originated,â recalls Barbara Kemmer in Rohnert Park, California. âBut my husband simply loves it!â Ingredients:
1/4 cup water |
2 tablespoons butter |
1/4 cup king arthur unbleached all-purpose flour |
1 egg |
1/8 to 1/4 teaspoon caraway seeds |
filling: |
5 teaspoons butter |
5 teaspoons king arthur unbleached all-purpose flour |
1/8 teaspoon salt |
dash pepper |
1 cup 2% milk |
1 cup cubed fully cooked ham |
1 hard-cooked egg, sliced |
2 tablespoons chopped green pepper |
1 teaspoon diced pimientos, optional |
Directions:
1. In a small saucepan, bring water and butter to a boil. Add flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add egg; beat well. Continue beating until mixture is smooth and shiny. Stir in caraway seeds.
2. Drop by rounded 1/4 cupfuls 3 in. apart onto a greased baking sheet. Bake at 400° for 30-35 minutes or until golden brown. Remove to a wire rack. Immediately split puffs open; discard soft dough from inside. Cool.
3. For filling, in a saucepan, melt butter; stir in the flour, salt and pepper until smooth. Add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add ham, hard-cooked egg, green pepper and pimientos if desired; heat through. Spoon into puffs; replace tops. Yield: 2 servings.
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