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 (10.5 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.

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.

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.

Comments

More Recipes