Brunch Ham Puffs


Ham, asparagus and Swiss cheese in a creamy sauce is ladled over flaky puff pastry shells--elegant but oh-so easy!

  • Prep: 35 minutes
  • Cook: 10 minutes
  • Serves: 6
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2 7



  • 1 pkg. (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions

  • 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup

  • 1/2 cup milk

  • 1 tbsp. grainy Dijon-style mustard

  • 1 tbsp. dry white wine

  • 1 tsp. dried parsley flakes

  • 1 tsp. brown sugar

  • 1/2 tsp. onion powder

  • 1/4 tsp. dried tarragon leaves, crushed

  • 1/8 tsp. garlic powder

  • 1 1/2 cups cubed cooked ham

  • 1/2 lb. asparagus, trimmed and cut into 1-inch pieces (about 1 1/2 cups), cooked and drained

  • 1/2 cup shredded Swiss cheese


  1. Stir the soup, milk, mustard, wine, parsley, brown sugar, onion powder, tarragon and garlic powder in a 3-quart saucepan. Stir in the ham, asparagus and cheese and cook over medium heat until the mixture is hot and bubbling, stirring occasionally.

  2. Spoon the ham mixture into the pastry shells.

Watch a how-to demonstration of this recipe technique.


Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.


Place Puff Pastry shells on ungreased baking sheets with “top” facing up. Place pastry shells about 2 inches apart on baking sheet.

To ensure that Puff Pastry shells will rise evenly, score the sides horizontally with a small knife.

Unfilled baked Puff Pastry shells may be stored in an airtight container at room temperature for up to 2 days.

Always bake Puff Pastry shells in a preheated 425°F oven. Do not bake shells in a microwave or a toaster oven.


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Submitted by:
Carl S.
Date: 12/4/2005

3 star rating

"Great for dinner and the leftovers are delicious!"

Submitted by:
Belicia B.
Date: 5/31/2007

3 star rating

"This recipe was amazing. All it took was a little tweeking. I substituted buttermilk biscuits for the puff pastry. I don't like asparagus, so I used green beans instead. I also used garlic salt instead of garlic powder and dried onion flakes instead of onion powder. I omitted the wine and tarragon because I didn't have any. I even forgot to use the cheese but it still turned out great!!! This on is definitely a keeper!!"

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