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
  • total: 45 minutes
  • Serves: 6

Recipe

Ingredients

  • 1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
  • 1 can (10.5 ounces) Campbell’s® Condensed Cream of Chicken Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup
  • 1/2 cup milk
  • 1 tablespoon grainy Dijon-style mustard
  • 1 tablespoon dry white wine
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon brown sugar
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon dried tarragon leaves, crushed
  • 1/7 teaspoon garlic powder
  • 1 1/2 cup cubed cooked ham
  • 1/2 pound 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.

Shells Recipe

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.

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

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

To recrisp Puff Pastry shells, place them in a 400° F oven for 5 minutes.

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

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