Ham & Cheddar Cheese Shells


This recipe takes ham and cheese to a whole new level...the ham is tucked inside a flaky puff pastry shell, and topped with sliced tomato and a savory cheese sauce.  It's really easy, and elegant all at once.

  • Prep: 35 minutes
  • Cook: 5 minutes
  • Serves: 6
1 star 2 star 3 star 4 star 5 star
3 18



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

  • 3/4 cup cubed cooked ham

  • 1 large tomato, sliced into 6 slices

  • 1 can (10 3/4 ounces) Campbell’s® Condensed Cheddar Cheese Soup

  • 1/3 cup milk

  • 2 tsp. Worcestershire sauce

  • 1/2 tsp. dry mustard

  • 1/2 tsp. paprika


  1. Divide the ham among the pastry shells and top with the tomato slices.

  2. Heat the soup, milk, Worcestershire and mustard in a 1-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally. Pour the soup mixture over the pastry shells.  Sprinkle with the paprika.

  3. Serving Suggestion: Serve with hot buttered broccoli flowerets. For dessert serve lemon meringue pie.

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.


  • VIEW:
On Social Media, Use #Puffpastry

Comments & Ideas

Have a unique twist on this recipe or comment you’d like share? We may feature your twist on our homepage. We’ll include your first name, last initial and profile picture from Facebook.

Additional comments & ratings
Show / Hide Comments

Submitted by:
Matti J.
Date: 6/20/2008

4 star rating

"I used Broccoli and Cheese soup instead and added half a cup of sour cream and it was really good. I also used the Chedder Cheese Soup and half a cup of salsa."

Submitted by:
Jennifer D.
Date: 6/24/2008

4 star rating

"This was wonderful! I made a few changes, omitted the tomatoes, used only a teaspoon of Worchestershire sauce, I also used spicy brown mustard in place of the dry mustard. Very tasty! Next time I might add some frozen peas or carrots."

Submitted by:
Valerie S.
Date: 8/11/2008

4 star rating

"This was REALLY good after some tweaking. I doubled the ham, soup and milk and used 1/2 tsp. of dijon mustard (rather than the dry stuff). I added the ham cubes, and some chopped green onion, to the cheese mixture because I wanted to make sure the ham was heated through, and also added some garlic powder, salt and pepper to taste. Then, I filled the pastry shells with some of the mixture, topped it with small slices of tomato and popped it in the oven for several more minutes. I topped each serving with the remaining ham and cheese mixture, and everyone loved them!! After these changes, I wish I had doubled the recipe! I will definitely make this recipe again!"

More Recipes