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
  • total: 40 minutes
  • Serves: 6

Recipe

Ingredients

  • 1 package (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 1/2ounces) Campbell’s® Condensed Cheddar Cheese Soup
  • 1/3 cup milk
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon paprika

Directions

  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.

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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