Brunch Ham Puffs

Brunch Ham Puffs

2 6
SHELLS recipe

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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Shells Recipe

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

Tip

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.

Recipe

Ingredients

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

  • 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

  • 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

  • Dash 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

Directions

  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.

Comments

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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:
Margaret B.
Date: 12/4/2005

3 star rating

"aspargus is one of the worst vegetables one could use other bad one would be spinach or sweetmpotatoes"

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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